Quebranta

Quebranta is a dark-skinned grape variety (Vitis vinifera) best known for its role in Peruvian pisco. It is the most widely planted grape for pisco production in Peru and is considered a cornerstone of many Peruvian styles of the spirit.

Geography and viticulture: Quebranta is grown mainly in Peru, with substantial plantings in the Ica Valley and other coastal valleys. It is classified as a non-aromatic, relatively high-yielding variety. Vines are typically harvested when ripe to achieve sufficient sugar for fermentation, and the grape's thick skins contribute to the sturdiness of the resulting distillate.

Pisco production: In distillation, Quebranta provides a clean, versatile base that can yield a range of pisco styles. It is commonly used to produce a robust, relatively neutral spirit that can support subtle fermentation notes and aging expressions depending on the distillation and blending practices.

Flavor and aroma: Piscos produced from Quebranta are noted for their clarity and balance, offering restrained aromatics and fruit-forward character that serve as a stable palate for various aging and blending processes.

It is among the principal grapes used in Peruvian pisco, alongside other varieties such as Italia, Moscatel and Torontel.