TERROIR &
DISTILLERY
ORIGIN MATTERS. SO DOES WHAT FOLLOWS
BORN IN LUNAHUANÁ, PERU
800M
ABOVE SEA LEVEL
YEAR ROUND
SUNSHINE
WATERED
BY ANDES GLACIER WATER
ONLY ONE IN THREE
VALLEYS IN THE WORLD WITH ALL 8 PISCO GRAPE VARIETIES
3RD GENERATION
family distillery
dry alluvial soil
for exceptional grapes
the terroir
Rompe Mar is born in Lunahuaná, a valley on Peru's southern coast, 800m above sea level.
The region benefits from high thermal amplitude - warm sunny days followed by cool nights - ideal for developing aromatic intensity in the grape.
But it's also designed to stand on its own. Neat, or on ice.
HOW THE LAND SHAPES THE GRAPES
Our Italia vineyards lie closer to the Pacific Coast, where the Humboldt current carries mineral influence and subtle salinity inland.
Our Quebranta grapes, meanwhile, are nourished by glacier water descending from the Andes, adding a distinctive mineral character to the grapes.
Partnering with a network of local viticulturists
For over a century, our distillery has worked continuously with local viticulturists. Harvest takes place in February and March at dawn to preserve freshness and acidity.
Upon arrival at the Bodega, the grapes are destemed and gently crushed.
WHERE CHARACTER BEGINS
A short maceration follows, allowing aromatic compounds and structure to be extracted before fermentation.
Fermentation occurs naturally, without additives, over 12 to 15 days.
DISTILLATION
The resulting wine is distilled once in our 400l custom-made copper still. The spirit is distilled to proof, with no water added at any stage.
Each blend is distilled separately, then assembled. Our spirit then rests for a minimum of three months in stainless steel tanks kept in the shade tanks before being bottled.
The result is a spirit that retains only the pure essence of the grapes.