Dramatic temperature shifts, extreme sunlight, and argilo-calcaire soils afford us an extraordinary terroir at Apu Winery. Days are warm and nights are cool at our high altitude (2,850 & 3,300 meters), creating a wine with ideal acidity and balance, highly notable in our Sauvignon Blanc, Rosé, Cabernet Sauvignon and Sangiovese. Our unique location and terroir are not the only factors that differentiate us from other wines in South America. Working around the intense rainy season in the Andes, we follow the schedule of the Northern Hemisphere, pruning in January and harvesting in October. Locals say the first wine in Peru was produced in the year 1560 in Marcahuasi, very near Apu Winery. Reviving the wine-making tradition among the rolling hills and cragged snow-capped mountains has been immensely challenging and rewarding. We hope you enjoy drinking Apu Wines as much as we enjoy making them.