The Fontana Quebranta pisco takes its name from the Quebranta variety, the queen of the pisquera grape, which has a high yield, which translates into a greater quantity of Pisco.

No herbicides, pesticides or fungicides are used to produce Fontana Quebranta pisco. Only natural sulfur is used in a preventive manner and, in exceptional cases, a fungicide authorized by the FDA for the export of table grapes. Natural fermentation without added yeasts lasts between 5 and 10 days. The marceration on the skins for 48 hours. The distillation is carried out 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 it is bottled still proof, without any addition of water or sugars.

Pisco Fontana Quebranta perfect in Pisco Sour, with lemon, sugar, egg white and bitter.