VICUNA, Chile – Nestled in a fertile valley named Valle de Elqui, a co-operative allows farmers to sell grapes that fall below the normal quality standards for the country’s wines.
The product produced by Capel (Co-operative Agricola Pisquera Elqui Ltda.) is well known throughout the country.
Grapes are turned into a firewater known as pisco, a popular traditional drink in the country. Each year, Chileans drink 60 million bottles (750 millilitre size) and another 12 million are exported.
Capel makes about 36 million bottles a year with a plant in Vicu–a and nine other plants spread throughout Chile. Other companies also produce pisco.
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High alcohol
Because of its 22 percent alcohol content, special government permission is required to produce it here. Capel also produces a sweet wine with 16 percent alcohol content, called Huancara.
Started in 1938, the company became a co-operative in the 1960s. Today it has 1,500 members.
According to a co-op public relations employee, the members can sell as many grapes as they want to Capel. She said they are not tied by contracts, they don’t get a percentage of profits and they do not get a price advantage to deliver to Capel.
What they do get is a ready buyer and access to free technical expertise, which includes checking for pest infestations and plant diseases, lessons on watering, and checks to ensure vines are in good condition.
Sweetness is important
Grapes are picked for maximum aroma and sugar content, checked for weight, and then brought to the plant.
Making pisco is similar to making wine. Maceration tanks crush the grapes, stems are removed and the liquid from the first pressing is taken to fermentation tanks for two separate processes.
Fermentation takes 10 to 21 days, depending on what type of pisco is being produced. Sugar in the grapes turns into alcohol and gives it the necessary body and aroma.
Later the liquid is distilled. By heating it with water vapor and using a condensation method, the wine is converted to pisco. After 10 hours of boiling, the alcohol content is 55 to 60 percent and clear.
The alcohol is then matured in oak casks for two months to a year. The wood lends the alcohol some aroma and flavor. Distilled water is added to get the desired alcohol content and then the pisco is bottled.
