Implementation of Stainless Steel Destalker-crusher to separate the grapes from the bunch and crush them for juice, thus eliminating any “bitterness, harshness” in the pisco.
Stainless steel pneumatic press, gently presses the juice out of the mass of skins for tender taste.
Cold fermentation in refrigerated stainless steel tanks control the temperature and quality of fermentation, thus preserving the aromas and appropriate alcohol content.
Use of a French -all copper- 2000 liter still (528 US Gallons), withgas fueled computer controlled firing and refrigerated condenser to remove copper precipitates and conserve aromas in the pisco. Sustainable, environmentally sensitive practices: Bodega PAYET works in harmony with nature to protect the environment and its inhabitants, while producing the finest quality piscos possible. From conserving water and minimizing chemical use, to employing sustainable winemaking techniques, gas in lieu of fire-wood and recycling waste.
