Bodega MurgaCreole Grapes & Pisco Heritage
From a 2014 conversation between friends to Peru's natural wine pioneer—Brazilian winemaker Pietra Possamai, "El Caballero del Pisco" Alberto Di Laura, and the revival of ancient Creole varieties in the historic Pisco Valley.
From friends to founders—how a 2014 conversation revived natural wine and pisco in an 18th-century estate.
In 2014, a conversation between friends in Peru became the catalyst for a revolution in South American natural wine. The idea was simple yet ambitious: to recover natural vine growing methods in the historic Pisco Valley (formerly Chunchanga Valley), respecting both the land and the ancient distillation traditions that have defined the region since the 18th century [^176^][^181^].
The friends—now partners—planted their first hectares with Albilla, Italia, Negra Criolla, and Quebranta vines in Fundo Murga, an estate whose origins trace back to the 1700s. Located in the Humay district, just 25 kilometers from the Pacific coastline, the valley is framed by Andean foothills to the north and the stunning dunes of the Villacurí Desert to the south. The Pisco River crosses this ancient valley, which has been cultivated since pre-Hispanic times—first by the Paracas culture, then the Wari, and later chosen by the Incas for the royal fortress Tambo Colorado [^176^][^188^].
The project assembled a remarkable trio: Alberto Di Laura—renowned pisco distiller known as "El Caballero del Pisco" (The Gentleman of Pisco)—who designs and supervises custom electrolytic copper stills; Pietra Possamai—a talented Brazilian winemaker from Rio Grande do Sul who joined in 2019 to lead the wine program after the team tasted their first micro-vinifications; and Arturo Inga—sommelier, official pisco taster, and guardian of Peruvian tradition [^176^][^192^].
Pietra brought a fresh perspective. Trained in Bento Gonçalves (Brazil's wine capital), she had made natural wine in Brazil before seeking new horizons. "Without the boyfriend, there would be no wine!" she jokes—she followed a chef boyfriend to Peru and discovered the Pisco Valley project. She has since become the face of Peru's nascent natural wine movement, vinifying not just classic varieties but Creole grapes previously used only for pisco [^186^][^190^].
"Without chemicals—in field and winery"—organic viticulture, native yeasts, and ancestral methods with modern precision.
Bodega Murga's philosophy is rooted in absolute transparency. They use no pesticides or herbicides in their vineyards, applying the same strict standards that govern pisco production (which forbids chemicals or additives) to their wines. This commitment extends to their equipment: high-purity electrolytic copper stills designed by Alberto, stainless steel tanks (no plastic), concrete eggs, terracotta amphorae from Impruneta, Italy, and oak and acacia barrels free of toxic elements [^176^][^192^].
Wines are made by skin maceration and fermentation of Creole grapes with their own native yeasts, without added chemical inputs. Aging happens in a mix of vessels: stainless steel, concrete eggs, Italian amphorae, and wood. Sulfites are used minimally—only at bottling, ranging from 4-12 parts per million (extremely low compared to conventional wines). This minimal intervention allows the terroir and grape character to transmit directly to the glass [^175^][^186^].
The climate is perfectly suited to organic viticulture. The desert breeze arrives every afternoon (4-5pm to 7-8pm), keeping grapes dry and imparting a strong marine and salty character to the wines. Yields are controlled at 13-19 tonnes per hectare—significantly lower than the typical 20-35 tonnes in the region—ensuring concentration and quality over quantity [^186^][^187^].
Native Yeasts
Creole Grapes
The Pisco Valley—desert, ocean, and ancient cultures where the Incas once rested.
Hectares
Currently 24 hectares planted with Creole grape varieties. The vineyard sits at approximately 300 meters above sea level, surrounded by the Andean foothills to the north and the Villacurí Desert dunes to the south [^188^][^186^].
Stone
Soils are predominantly sandy loam with stones near the river, and pure sand closer to the desert. The proximity to the Desierto de Morón creates a unique terroir—well-drained, mineral, and influenced by the Pacific Ocean just 25km away [^186^][^188^].
Heritage
Six of the eight authorized pisco grapes are planted: Mollar, Negra Criolla, Quebranta, Albilla, Italia, and Moscatel. These "Criolla" varieties—brought from Spain centuries ago and adapted to Peru—were historically used only for pisco, not wine [^186^][^187^].
From skin-contact Albilla to amphora-aged red blends—32 expressions of Peru's ancient grapes.
Albilla-I
From Albilla (Listán Blanca in Spain)—a delicate, floral variety with high glycerol content. This skin-contact version spends 18 days on skins, giving light tannic structure and stone fruit aromas. Medium-bodied with herbaceous notes, fermented with native yeasts. One of the flagship expressions showing Albilla's versatility beyond pisco [^180^][^184^].
Albilla: Crianza en Huevo de Concreto
The same Albilla grape aged in concrete eggs (Nomblot), which provide gentle oxygen exchange and temperature stability without adding oak flavor. The result is a wine of exceptional purity—delicate, floral, and smooth, with the high glycerol content that makes Albilla so distinctive in pisco production now expressed in still wine [^176^][^188^].
Ponte Mosca
A blend of Italia, Italia Rosada, and Moscatel—fermented and aged in stainless steel. A dry skin-contact white that is medium-bodied with slight tannic grip from the maceration. Shows the aromatic potential of these "aromatic" pisco grapes when treated as wine rather than distillate. Fresh, saline, and utterly unique [^184^].
Amphora
Aged in terracotta amphorae from Impruneta, Italy (pure clay extraction). Energetic and pure, this red bursts with wild herbs, citrus peel, apricot skin, and fine tannic grip. The clay imparts a tactile, mineral quality without the flavor influence of oak. Red with violet tints, bright and dark-toned—a testament to ancient winemaking revived [^195^][^197^].
Blend 2021 (Albilla/Negra Criolla/Quebranta)
A field blend of three Creole grapes: Albilla (white), Negra Criolla (red), and Quebranta (red). This co-fermentation creates a unique wine that bridges white and red varieties. Negra Criolla (Listán Prieta/Mission grape) brings structure and green apple/pecan notes; Quebranta (the only purely Peruvian grape per Jancis Robinson) adds body and tropical passion fruit aromas; Albilla contributes floral delicacy [^176^][^188^].
Pet Nat Italia / Pet Nat Mollar / Pet Nat Quebranta-Italia
Pétillant naturel made from various Creole grape combinations. The Italia (Muscat of Alexandria) version captures the grape's intense floral and citrus aromatics in sparkling form. Mollar provides acidity and astringency for aging potential. These are fun, unpretentious expressions of Peruvian grapes—cloudy, fizzy, and perfect for the hot coastal climate [^176^][^186^].
Mistela Ana María / Mistela Quebranta
Mistela—a traditional Peruvian fortified wine made by adding grape spirit (pisco) to must before fermentation. Bodega Murga's versions use their own pisco and Creole grapes, creating sweet, aromatic, high-alcohol wines that honor tradition while using natural methods. Released in 2021 after the pandemic delayed initial plans [^188^][^176^].
Agathodemon / Alexandria / Tinker Bell
Single-variety expressions exploring individual Creole grapes: Agathodemon (Italia/Mollar blend), Alexandria (pure Muscat of Alexandria showing intense floral-citrus character), and Tinker Bell (another Albilla expression). Each reveals how pisco grapes—when vinified as natural wine—offer lighter body, moderate alcohol, and true local terroir expression distinct from international varieties [^176^][^186^].
Peru's Natural Wine Pioneer
Bodega Murga stands as the vanguard of Peru's natural wine movement—one of only two or three natural wine producers in the entire country. By vinifying Creole pisco grapes (previously used only for distillation) as natural wines with skin contact, concrete eggs, and amphorae, they have created an entirely new category of South American wine. Their 24 hectares represent the largest natural wine project in Peru [^186^][^187^].
The combination of Brazilian winemaking expertise (Pietra Possamai), Peruvian pisco tradition (Alberto Di Laura), and ancient Creole varieties has produced something unique: wines of moderate alcohol (lighter than typical South American wines), intense saline character from Pacific influence, and floral/aromatic complexity from varieties like Italia and Albilla. Their expansion into exports (USA, UAE, Brazil) and recognition by publications like Descorchados signals a new era for Peruvian wine—one that honors the past while embracing natural winemaking's future [^188^][^190^].
- Founded 2014 (conversation between friends)
- 24 hectares in Pisco Valley
- Fundo Murga estate (18th century origins)
- Pietra Possamai (Brazilian winemaker) since 2019
- Alberto Di Laura "El Caballero del Pisco"
- Arturo Inga (sommelier/pisco taster)
- No pesticides/herbicides (organic, uncertified)
- 6 of 8 authorized pisco grapes
- Creole varieties: Albilla, Italia, Negra Criolla, Quebranta, Mollar, Moscatel
- Electrolytic copper stills (custom designed)
- 32+ different wines/cuvées
- Concrete eggs (Nomblot)
- Amphorae from Impruneta, Italy
- Acacia and European oak barrels
- Skin contact for white wines
- 4-12 ppm SO2 (only at bottling)
- Yields: 13-19 tonnes/ha (vs 20-35 typical)
- First vintage sold 2019
- Pandemic pivot to direct sales (2020)
- Exports to USA, UAE, Brazil