

DATA SHEET

PRODUCT DEFINITION
Triple distilled wine obtained from selected grapes, matured in French oak barrels, with a smoky character with fruity, dry and amber notes.
HISTORY
Since 1850 the tradition has been inherited from father to son by five generations of the Camposano family, this product replicates the experience lived in 1924 during a fire in the distillery, creating a unique sensation of a light or light smoke.
LOCATION
Tulahuén, a small rural town located at the foot of the Andes mountain range, in the transversal valley of the Limarí river over 1,000 meters above sea level.
APPELLATION OF ORIGIN
Product with D.O. covered by Decree with Force of Law (DFL) No. 181 of May 16, 1931 and Law No. 18,455 of 1985 that regulates its production, preparation and marketing. Great Pisco.
ALCOHOL CONTENT
43,5% alc/vol
CONTAINER
Format 700 glass painted in degrade from black to transparent, design printed in serigraphy directly on glass.
CLOSING
Gold-colored plastic screw cap and easy-open sealing cap.
DISTILLATION BASE WINE
RAW MATERIAL
VARIETY
Mainly Muscat of Alexandria, Moscatel Rosada.
DRIVING SYSTEM
Spanish Parrón.
AGE OF THE VINEYARDS
20 years on average.
PERFORMANCE
15 thousand kilos per hectare.
HARVEST
Manual.
TYPE OF SOIL
Low fertility loamy slopes.
CLIMATE
Semi-arid Mediterranean, with marked seasons and moderate temperatures, average rainfall 80mm / year concentrated in winter.
HEIGHT
From 1000 masl.

Winemaking
MACERATION
Cold Pre Fermentative.
PRESSING
Long cycle tire.
ATMOSPHERE
Controlled oxygen free.
ALCOHOLIC FERMENTATION
Clean, in the absence of skins and with less than 200 NTU of turbidity.
Yeasts
Selected.
FERMENTATION TEMPERATURE
Between 14 - 16 ºC.
FERMENTATION VESSEL
Stainless steel.
DISTILLATION

TYPE OF DISTILLATION:
Simple (discontinuous)
DISTILLATION LOT:
1.200 lts.
NUMBER OF DISTILLATIONS:
3
FRACTION USED:
Heart (for each of the three distillations)
FRACTION SEPARATION CRITERION:
Sensory
MATERIAL OF ALAMBIQUE:
Copper
HEAT SOURCE:
Firewood
INITIAL ALCOHOLIC GRADUATION:
85% alc/vol
DISTILLATION TIME PER BATCH:
12 hrs.
RESTING CONTAINER:
Toasted French oak barrels.
STANDBY TIME:
Blend of alcohol from barrels kept for between 2 and 6 years.
ALCOHOLIC GRADUATION REDUCTION:
The hydration of the alcohol from its initial graduation is done in three stages, the first is prior to the resting time in French barrels, from 85 to 75 degrees of alcohol. After approximately 6 months of an extractive phase, the alcoholic graduation is adjusted to 55 degrees, thus it will remain until the end of the rest. Finally it is adjusted to its final graduation during the “Blend” of the selected barrels. The water used for the reduction is from a natural source from mountain snows, demineralized by reverse osmosis, treated with UV radiation and Ozone.
SMOKING TREATMENT:
It comes into contact with the smoke with the alcohol.
COLD TREATMENTS
The alcohol already rested and put in contact with smoke is cooled to -9 ° C to eliminate fatty acids that impart unpleasant odors and flavors.
NUMBER OF LEAKS:
2 filtrations, the first as a complement to the cold treatment and the second to give
shine and safety during packaging
TASTING NOTES
IT IS RECOMMENDED TO ADD A LITTLE WATER PREVIOUSLY
Amber distillate of medium intensity, clean and bright. On the nose, its soft smoky notes stand out
that do not overshadow the toasted, honey and hazelnut contribution of the barrel, as well as the fruity notes of
orange jam and juicy peaches. The mouth aligns what is perceived in the nose, intense and expressive without being
burning despite its 43.5% alc / vol, dry (without sugar) and with a slight itch at the end of the mouth that sustains its
nice retro taste long smoked disappearing slowly and subtly.

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ADDRESS
VICUÑA MACKENNA S/N,
MONTE PATRIA, CHILE

邮件
CONTACTO@PISQUERATULAHUEN.CL

PHONE
+569 85700189