The distillery is located on the same property as its vineyards and contains crushing equipment, fermentation tanks, its copper pot stills, holding tanks and bottling equipment.
It is here that La Madrina’s handpicked grapes are cleaned, de-stemmed, pressed, fermented and distilled.
La Madrina is able to produce consistent, high quality Piscos because its controls every phase of the process to their exacting standards.
La Madrina’s quality and consistency is due to the use of the highest quality grapes, as well as the high quality processes and standards that have been used in the distillery for decades.
La Madrina is artisanal and hand crafted with limited production, not mass produced like other Piscos. Distillation occurs only during March or April after the fall grape harvest.