Hacienda Higuereta

Pedro Manuel Venturo Zapata He was the CEO of "Hacienda Higuereta y Anexos - Negociacion Vinicola Pedro Venturo S.A." from 1925 to 1952.

(1539) When establishing the doctrine of the town of Surco. The parish jurisdiction was placed under the order of St. James the Apostle. The proximity of the Hacienda Higuereta to the sea, good winds, pastures and backwaters turned it into a sort of village of rest for the inhabitants of Lima, from viceroys to officers and officials of all kinds.

(1800) The grounds of the Hacienda Higuereta (which owes its name to the thriving fruit industry of the area) and of the Hacienda Vista Alegre were going through many owners, from Colonial to the Republic. From Don Manuel Martinez of Aparicio (1792-1850), Count Montecarmelo, to ultimately be acquired by an Italian immigrant Don Pedro Venturo Toledo.

(1925) Don Pedro Venturo Zapata acquired "The Hacienda Higuereta" from his father who died that same year. He led the Hacienda to serious levels of productivity of pisco, Brandy, Cognac, Champagne, red and white wine (Albilla Superior, Oporto, Moscato Dulce), Vermouth and other products such as balsamic vinegar, Grape Juice and Martini.
He also raised livestock finance, with over 300 holstein cows, 2 bulls named Ambrosio and Churchill, chickens, turkeys and pigs, They produced eggs, milk and meat for the community. Don Pedro Venturo was also one of the largest breeders of the Peruvian Paso Horse.

He was an honorary member of various labor organizations and he improved living conditions and planned social assistance, according to modern trends in his "Hacienda Higuereta", building houses for workers and employees; endowing the negotiation of sports fields, venue for film shows.

The Hacienda was in some ways a small town with homes for the employees and their families, a school, a movie theater with mezzanine for trusted employees, a park, a wood shed, a machine shop a pool, soccer fields, a chapel, a bodega, public restrooms and of course the buildings where the wine and pisco were crushed, distilled and aged.
Don Venturo worked with organizations to provide the population with the abundant food and elements of sports and healthy recreation.

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Wikipedia