The Winery

OLD COUNTRY ESTATE

Located in the Pisco Valley, Bodega Murga was born out of the spirit to recover natural vine growing methods, respecting the distillation process to make our exquisite pure wine brandy: pisco.In 2014, a conversation between friends - now partners - was the first step in turning this shared winemaking idea into a reality. Shortly after, the project materialized, planting the first acres with Albilla,
Italia, Negra Criolla, and Quebranta vines in the historic Fundo Murga, whose origins date back to the 18th century

Pisco Valley

HISTORY AND TRADITION

Bodega Murga is located in the Pisco Valley, formerly the Chunchanga Valley, in the Humay district, approximately 15 miles from the coastline. The valley is framed by Andean foothills to the north and by the dunes of the Villacurí Desert to the south. The Pisco River crosses the valley, beginning at Huaytara, and flows into the sea between the
city of Pisco and where Hacienda Caucato once stood. The lands of the valley have been cultivated since ancient times.

The area of Pisco was forged during the first centuries of our era, known as the Early Horizon period, in which the Paracas culture flourished. After the decline of this civilization, between the 7th and 11th centuries, the Wari culture dominated the region, establishing a community
recognized for its excellence in ceramic pottery. Centuries later, the Pisco Valley was chosen by the Incas for the foundation of a royal fortress: Tambo Colorado. The Qapaq Ñan, or Inca Trail, passed through the area, stretching from Vilcashuamán to the sea. The region’s pre-Hispanic inhabitants began to call the entire valley Pisco because of the abundance and variety of birds that can still be seen today.

Equipment

ABOUT US

Alberto Di Laura

Alberto Di Laura, a pisco alchemist with an impeccable career, agreed to form part of the project and is responsible for guaranteeing the quality of our grapes, maintaining that "distillation begins in the vineyards." Also known as “The Gentleman of Pisco,” Alberto is personally in charge of the distillation process and uses electrolytic copper stills manufactured for Bodega Murga under his design and supervision.

Pietra Possamai

Once the pisco adventure had begun, it was decided that part of the grape production would be destined to make wine. And that's how Pietra Possamai, a prominent Brazilian winemaker with multiple harvests under her belt, joined the project to take charge of Bodega Murga’s wines. Her energy, creativity, and love for nature, together with her professional experience, directly translate into the jovial complexity of our wines.

Arturo Inga

Guided by the same perspective, under the management of Arturo Inga, sommelier and official Pisco taster, Bodega Murga maintains its three strengths: quality, sustainability, and tradition. In this manner, the project has turned its vinicultural identity into one that respects the environment, rescuing and maintaining ancestral practices to obtain the highest quality products.

Philosophy

Bodega Murga does not use pesticides or herbicides in its vineyards. We respect the technical standard of pisco that does not contemplate the use of chemicals or additives in the winery during the production of our distillate. And this is the same philosophy that we apply in the creation of our wines. We use the highest quality materials in the production of our products. The stills are made of high purity electrolytic copper and we use stainless steel tanks to rest our piscos. Likewise, to age our wines, in addition to using stainless steel tanks, we use concrete eggs, terracotta amphorae and oak and acacia barrels free of toxic elements in their composition. By not using chemical inputs, Bodega Murga manages to transmit in the freshest and most transparent way the characteristics of the strains and the terroir directly to the glass of wine or pisco.

"Our proposal is to offer wines and piscos, free of chemicals - in the field and winery -, respecting tradition and, at the same time, using the best quality materials in their production."

-Arturo Inga

Creole strains

PERUVIAN VARIETIES

Creole strains are grapes that come from vines brought from abroad and that have managed to adapt to the Peruvian soil and climate.

Albilla

Albilla is planted mainly in the Ica and Pisco valleys. When it grows, it shows light green tones and a yellow that reaches gold when it is ripe. This grape, called Listán Blanca in Spain, has large conical-shaped clusters that can weigh more than two kilos, with medium-sized berries.

Its fresh aroma of white fruits and citrus, with touches of blonde raisins and some tropical fruits such as pineapple, is capable of captivating any palate.

This variety stands out for its delicate profile and its high glycerol content, which provides a good smoothness in the mouth and a sensation of heat in the distillate. And in the wine, its delicate and floral character prevails.

Thanks to its benefits, this Creole strain is presented by Bodega Murga in different versions of wines and distillates such as:

Albilla I,Albilla-Italy2020,

Albilla-Italy2021,

Albilla: Breeding in a concrete egg,

Blendfrom Albilla/Negra Criolla/Quebranta,

Tinker Bell,

Dryad,

Mistela Ana María

Pisco Albilla.

Italia

A very identified and well-known strain in Peru, where we usually consume it both as a table grape and in alcoholic beverages. In the world it is known as Muscat of Alexandria. It is planted practically throughout the entire southern Peruvian coast, although the quality achieved in the valleys of Cañete, Pisco, Ica, Vítor and Sama stands out. Its clusters are moderately leafy, while its berry is large and elongated, green in tone, oval in shape, and takes on an intense golden color when ripe.

This grape, with an impressive aroma in wine or pisco, includes a marked citrus and floral load, which is why it provides a sensation of softness on the palate. Although at Bodega Murga the distillate is made single-varietal, it is often used widely in other wineries as a complement to Quebranta and Negra Criolla when making piscos acholados. In wines, we have discovered that its aroma does not interfere with the fresh and acidic sensation very typical of a white wine.

Due to its properties, this Creole strain is presented by us in different versions of wines and distillates such as:

Italy,

Italy/Mollar,

Agathodemon,

Alexandria 2020,

Alexandria 2021,

Pet Nat Italia,

Pet Nat Italia Pink.

Mollar

Known as Negra Moll, it is grown in Pisco, Ica, Cañete, Caravelí and Majes, although in smaller quantities compared to the other grape varieties. The Mollar, with large, dark pink clusters, is very important in the production of Pisco because it provides a good structure in the mouth, with a certain degree of astringency. In wine, it has a marked character of acidity and astringency, which allows us to think of one for long storage in any cellar.

Its aromas can be reminiscent of fresh herbs, such as freshly cut ones, and fresh fruits such as apple, banana, pear, loquat, peach, and some nuts.

Due to its versatility, we have this Creole strain in different versions of wines and distillates such as:

Mushy,

Italy/Mollar2019,

Mollar 29,

Mollar: Breeding in a concrete egg,

Coral,BarrelWhiteMushy,

Agathodemon,

Let it Blend,

Pet Nat Mollar.

Negra Criolla

Planted mainly in the valleys of Vítor, Majes, Moquegua and Sama, Negra Criolla was previously known as Negra Corriente, and in Spain – where it comes from – it is known as Listán Negra or Listán Prieta. According to researcher and engineer Guillermo Toro-Lira, it would be the first strain brought by the Spanish to Peru and with which the first wine was made in Peruvian territory. With round, medium-sized and dark berries, but of diverse color; Among them are red, violet and bluish, this fruit has a thick shell and there is less pulp inside than in other varieties.

This variety offers wines and piscos with a lot of character and structure, robust and with a pleasant sensation of astringency. Its aromas evoke fruits such as green apple, light olive or citrus; as well as syrup or pecans. This strain makes it possible to produce a very pleasant and structured pisco in the mouth with very good persistence. Likewise, this strain is used to make the favorite pisco, for many connoisseurs, of the Bodega Murga varieties.

For the reasons explained, Bodega Murga offers wines and distillates that include this strain, such as:

Blendfrom Albilla/Negra Criolla/Quebranta,

Let it Blend,

Tinker Bell,

Mistela Ana María,

Creole Black Pisco.

Quebranta

This strain, best known for its role in the production of pisco, is considered non-aromatic although it provides faint and elegant aromas. It has also been typified as the only purely Peruvian grape by Jancis Robinson in his workWineGrapes.It comes from the combination of Negra Criolla and Mollar grapes, both of Spanish ancestors. It is the most cultivated pisco grape in all the authorized pisco regions, highlighting that of the Cañete, Pisco and Ica valleys. It has a medium-sized cluster, with an oval berry, and a dark, uniform pink color.

Its aroma is marked, fundamentally, by ripe fruits in which banana and apple stand out; although you can discover hints of peach, hay, black raisins and lime. Something notable, however, is that in wines it shows more aromas of tropical fruits, where notes of passion fruit can be found. The Quebranta grape, with great structure in the mouth, reaches its maximum splendor due to its strong and, at the same time, sober character.

Bodega Murga includes this strain in the distillate and in wines such as:

Blendfrom Albilla/Negra Criolla/Quebranta,

broken,

Sophia L'Orange,

Pet Nat Quebranta-Italy,

Mistela Quebranta,

Pisco Quebranta.