Company profile
Contact details
Mission
We are a national company dedicated to the elaboration of high quality piscos, continuing the old Pisco tradition of Moquegua, we are motivated to promote the name of Peru and Ilo through our products, we want to satisfy the most demanding palates making use of a modern technology and traditional techniques for the cultivation of the grape and distillation of a fine, ancestral and exquisite pisco.
Vision
Corporación Agroindustrial Omega SRL has for vision to become a flag company, not only leader in the country, offering a product of excellent quality, but been able to take a place in the international market.
The process of production of the Pisco begins in the vintage that is the extraction of the grape and it happens when the grapes are mature and ready to be proces ...sed according to an expert that is who qualifies the state of the grape. Once carried out the vintage, the whole grape is transported to the deposits of little height where they are placed to be crushed and to obtain the juice of the grape. All this is carried out the same day that the grape of the vineyards arrives, because if you allow to rest more than one day, it can be acidified and the final product will no longer be of the prospective quality.
The fermentation, the transformation of the must in alcohol, is carried out with more or smaller speed. In general this process lasts fourteen days, although it can last much more, and after four or five days it is already verified its conversion in 'cachina.'
Once concluded the fermentation the distillation starts, the must is derived to stills or falcas, where they began its slow boil and they will open the way to the unmistakable flavor of one of those but famous and rich products that he/she has given us the earth of the Peru, the Pisco.
The distillation consists on evaporating a liquid substance by means of the heat and then to recover it by means of the cold. The fermented must is deposited in kettles where, by means of heat, it is made boil, and then the vapor goes by a serpentine cooled by water, that makes that the vapor condenses and begins to drip the incomparable Pisco.
The genuine liquors are obtained distilling the musts when they are even hot and mixing, as a single product, the distillation heads (first liters of smaller point of boil) with the result of the same boil and putting the distillation lines separated.
This kind of distillation is favorable to the aroma, the fragrance and the bouquet that it characterizes to the genuine grape liquor. This results in the presence in the liquor of the superior alcohols and a strong percentage of sludge that are good to give it their special characteristic. According to like the distillation is taken, you can influence in the softness, characteristic of the liquors.
Finally the Pisco comes out to a vat, for later on to be packed and marketed. Read more
We are a national company dedicated to the elaboration of high quality piscos, continuing the old Pisco tradition of Moquegua, we are motivated to promote the name of Peru and Ilo through our products, we want to satisfy the most demanding palates making use of a modern technology and traditional techniques for the cultivation of the grape and distillation of a fine, ancestral and exquisite pisco.
Vision
Corporación Agroindustrial Omega SRL has for vision to become a flag company, not only leader in the country, offering a product of excellent quality, but been able to take a place in the international market.
The process of production of the Pisco begins in the vintage that is the extraction of the grape and it happens when the grapes are mature and ready to be proces ...sed according to an expert that is who qualifies the state of the grape. Once carried out the vintage, the whole grape is transported to the deposits of little height where they are placed to be crushed and to obtain the juice of the grape. All this is carried out the same day that the grape of the vineyards arrives, because if you allow to rest more than one day, it can be acidified and the final product will no longer be of the prospective quality.
The fermentation, the transformation of the must in alcohol, is carried out with more or smaller speed. In general this process lasts fourteen days, although it can last much more, and after four or five days it is already verified its conversion in 'cachina.'
Once concluded the fermentation the distillation starts, the must is derived to stills or falcas, where they began its slow boil and they will open the way to the unmistakable flavor of one of those but famous and rich products that he/she has given us the earth of the Peru, the Pisco.
The distillation consists on evaporating a liquid substance by means of the heat and then to recover it by means of the cold. The fermented must is deposited in kettles where, by means of heat, it is made boil, and then the vapor goes by a serpentine cooled by water, that makes that the vapor condenses and begins to drip the incomparable Pisco.
The genuine liquors are obtained distilling the musts when they are even hot and mixing, as a single product, the distillation heads (first liters of smaller point of boil) with the result of the same boil and putting the distillation lines separated.
This kind of distillation is favorable to the aroma, the fragrance and the bouquet that it characterizes to the genuine grape liquor. This results in the presence in the liquor of the superior alcohols and a strong percentage of sludge that are good to give it their special characteristic. According to like the distillation is taken, you can influence in the softness, characteristic of the liquors.
Finally the Pisco comes out to a vat, for later on to be packed and marketed. Read more
Type of beverages
- Brandy
Supplier Category
- Manufacturer of Beverages (Drinks)