The harvest is not just picking: it is a stage set of precision. We determine the ideal date through analysis of ripeness, health, yeast kinetics and aromatic power. Every bunch is selected by hand and every fermentation is monitored twice a day. We work as in the grands crus: the fruit must be healthy, lively and ready to express its full potential.

We use pure copper Charentais stills, heirs to the Cognac tradition. We carry out a precise double distillation: first a clean, elegant Brouillis, then the heart during the Bonne Chauffe. We separate heads, hearts and tails, and capture in the heart what gives life to Kentaurus. This is the alchemy of copper: from fire to spirit.

Our commitment is to excellence, the terroir and the transmission of a know-how that turns wine into spirit and history into flavour. We seek to reclaim pisco as a noble distillate, with an international vocation and a Chilean soul.