A 1570 order for 54 large earthen wine jars offers an early glimpse of grape growing in Moquegua's valley. Spanish colonists planted vines, and the local grape economy included both wine and distilled aguardiente.
Archaeologists have identified 130 winery and processing sites in the valley, with areas for pressing, fermenting and storing wine. Tinajas held wine in storage, while botijas carried it to the mining regions of Alto Peru, now Bolivia. By 1701, Moquegua was making aguardiente later known as pisco. Its pisco-making knowledge and techniques form part of Peru's recognized cultural heritage.
Today, the region makes dry and semidry wines, along with piscos and macerated spirits.
Inside the region
1 named area
Each guide keeps its place within Moquegua clear, with a direct route back to the map.