Fontana Italia is a pisco produced starting from a vine of Italian origin, which is grown in the areas of Moquegua and Tacna.
Natural fermentation without added yeasts lasts between 5 and 10 days. The marceration on the skins for 48 hours. The distillation takes place in three copper stills of 300 and 400 liters. The distillate comes out of the still at 41-43% ABV and is left to rest for two years in stainless steel vats, then bottled still proof.
We recommend it in a Pisco Punch, San Francisco official drink: 6 cl Pisco Puro, 3 cl still water, 2 cl pineapple sugar syrup, 2 cl Lime juice, 2 cl pineapple pulp.