Peru (wine)

Peruvian wine is wine made in Peru. Peruvian winemaking dates back to the Spanish colonization of the region in the 16th century.

Peru shares a similar climate with wine-producing country Chile, which is favourable for producing wine. In 2008, there were some 14,000 hectares (35,000 acres) of grape plantations in Peru, including table grapes, and some 610,000 hectolitres (13,000,000 imp gal; 16,000,000 US gal) of wine was produced, with an increasing trend in both plantations and wine production. Most vineyards are located on the central coast, around Pisco and Ica, where most of Peru's winemaking and distillation takes place.

Grape varieties cultivated include Albillo, Alicante Bouschet, Barbera, Cabernet Sauvignon, Grenache, Malbec, Moscatel, Sauvignon blanc and Torontel.

The first grapevines were brought to Peru shortly after its conquest by Spain. Spanish chroniclers from the time note that the first vinification in South America took place in the hacienda Marcahuasi of Cuzco. However, the largest and most prominent vineyards of the 16th and 17th century Americas were established in the Ica valley of south-central Peru. In the 1540s, Bartolomé de Terrazas and Francisco de Carabantes began vineyards in Peru. The latter established vineyards in Ica, which Spaniards from Andalucia and Extremadura used to introduce grapevines into Chile.

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