Peru’s restaurants are among the world’s best; now the country’s winemakers want in on the action
They face significant historical and environmental challenges, but the country’s pioneering winemakers are determined to make progress
It took Fernando Gonzales-Lattini four years of failed harvests to be able to make wine at 9,350 feet above sea level, atop a remote mountain overlooking maize and potato crops in the Peruvian Andes.
But once he made his first batches of sauvignon blanc, cabernet sauvignon and sangiovese in 2017, a crucial buyer swiftly appeared. Since then, Gonzalez-Lattini has sold almost every bottle he’s made to the world’s best restaurant: Central, in the Peruvian capital ...