Bodega Murga

In 2014, a conversation between friends -current owners- was the first step to bring a great winemaking idea closer to reality: to produce pisco in the valley of the same name, respecting traditional winemaking processes. The project was consolidated by bringing together some of the best professionals and lovers of pisco and wine. Alberto Di Laura, who considers himself an alchemist, as he is a renowned pisco distiller with an impeccable track record, agreed to be part of the project and is responsible for guaranteeing the quality of our grapes, because as he himself says: 'distillation begins in the vineyards'. Also known as "El Caballero del Pisco", Alberto is personally in charge of the distillation, using the electrolytic copper stills that were manufactured in Peru under his design and supervision. Once we were on our way in the Pisco adventure, and in love with our Pisco grapes, we decided to use part of the production to make wine. And so it was that Pietra Possamai, an outstanding young Brazilian winemaker with multiple vintages under her belt, joined the project to take charge of Bodega Murga's wines and document the history of our Pisco grapes. Her energy, creativity and love for nature, together with her vast professional experience, translate into the amusing complexity of our wines. With the same perspective and under the guidance of Arturo Inga, sommelier and official Pisco taster, renowned lover of Creole song and Peruvian traditions, photography enthusiast and great connoisseur of our gastronomy, Bodega Murga breathes sophistication in each delivery and maintains its three strengths: quality, sustainability and tradition. In this way, the project has turned its winemaking identity into one that respects the environment, rescues and maintains ancestral practices to obtain products of the highest quality.