Diapositiva 1

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THE COMPANY
Klidad en productos y servicios EIRL,
constituted in 2008, but with a experience in
businesses of more than 20 years. Our equipment
this conformed by professionals very prepared, in
addition to being dedicated and responsible, very
effective and efficient, who by the labor
experience we make of our businesses a reached
TARGET. Our experience this cradle in the
import, export, distribution, commercialization,
representation, commercial intermediation of
products in general, as much in Perú as abroad.
We also offer the following services Analysis,
Management and Business Development, and Real
Estate Consulting.
In this Klidad en productos y servicios EIRL, it
develops to agro-industrial basically Peruvian
products for the export and commercialization
such as Olive oil, cheeses and liquors (Piscos
and maceration of Damascus), that our country
produces. Our mission is to as much develop the
agro-industrial product commercialization for the
national and international market. And our
vision, To constitute to us in a marketer
company that offers to quality and guarantee in
its products and the processes of businesses.
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Product PISCOS and APRICOT
MACERATION. Type Mosto Verde, Italia,
Acholado, Puro, Maceration.
Contacts Carlos Pescetto.
President.
Cell 1-9-9093-4511 Movistar
1-9-9314-6442 Claro 1-99-8176809
Nextel Address Jr. Trinidad 277
San Borja -
Lima Perú E-mail klidad.eirl_at_gmail.com
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Background
In Perú, the name Pisco is reserved for alcoholic
beverage belonging to a variety of spirits, grape
(brandy). It is produced in Perú since the late
century XVI.
It is the typical beverage distilled from Perú,
produced from grapes, whose value has crossed the
country's borders, as evidenced by the records of
shipments made via the port of Pisco towards
European countries and America since the
seventeenth century, such as England, Spain,
Portugal, Guatemala, Panama and United States of
America, since the mid-nineteenth century.
It is one of the flagship products Peruvians and
occurs only in the departments of Lima, Ica,
Arequipa, Moquegua and in the valleys of Locumba,
Sama and Caplina the department of Tacna.
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Characteristics of pisco from Peru
According to the Standard Technical implemented
by the Peruvian Ministry of Production, the
production of Pisco, must have five
characteristics, invariably rigid
Raw material one of the main differences in the
types of Pisco, lies in the inputs that are used
for their manufacture, either industrial or
industrial scale. Not only are used aromatic
grape varieties such muscatel grapes shakes
(mutation itself of Perú), but also non-aromatic
varieties such as black current and Moller,
albeit on a smaller percentage.
Not correcting vapors the process of
distillation is made in stills or falcas
operating discontinuous and not continuous. This
avoids the elimination of the constituent
elements of real Pisco, rectified the vapors
produced at the time of distillation.
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Characteristics of pisco from Peru
In Perú, companies that produce Pisco must
conform to the requirements for the use of
stills, for the Supervision Commission of
Technical Standards, Metrology, Quality Control
and Para-tariff restrictions of the National
Institute for Consumer Defense and Intellectual
Property (INDECOPI).
Time musts fermenting and distilling process
Pisco comes from the distillation of wine or
musts "fresh", recently fermented. This rapid
procedure prevents broth or fermented grape, has
had plenty of time before being distilled.
You do not have aggregates The process of
distillation of Peruvian Pisco is not paralyzed
until you got a level of alcohol averaging 42 th
or 43 th degrees Gay-Lussac (roughly, in physical
units of concentration, 42 to 43 v / v). Nor is
used distilled water or treated, which would make
him lose body, color and all other features that
distinguish it.
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Characteristics of pisco from Peru
Obtaining alcohol content At the beginning of
the distillation process of musts fresh, its
alcohol content reaches approximately 75 until
the eighth grade Gay-Lussac. As the process
continues, the alcoholic strength decreases,
which allows the integration of other
characteristic elements of pisco. That process
will continue until the alcohol level has dropped
to 42 th or 43 th in average according to the
criterion of pisquera may even reach 38 degrees
seventh Gay-Lussac.
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Pisco Mosto Verde
Done based grape Italy, through a process whereby
the Fermentative yolk is interrupted in order to
rescue the most noble grape, resulting in a Pisco
excellent aroma, texture and purity. For this
Pisco requires greater quantity of grapes than
for any other variety of Piscos.
Specifications According NTPO 211.001-2002
Presentation and Equivalents Bottle of 500 c.c.
Fitting Previous The newly fermented wort is
subjected to the process of distillation and
Pisco obtained is stored in stainless steel
tanks, from where it was packed according to the
demand of our customers
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Pisco Italia
To obtain the highest quality in our Pisco
Italia, we used white grapes of Italy first-rate
quality, distilled from the grape Italy.
Specifications According NTPO 211.001-2002.
Presentation and Equivalents Bottle of 500 c.c.
Fitting Previous The newly fermented wort is
subjected to the process of distillation and
Pisco obtained is stored in stainless steel
tanks, from where it was packed according to the
demand of our customers.
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Pisco Acholado
To obtain the highest quality in our Pisco
Acholado, use white grapes type Italy (50) and
black grapes flows (50) both top quality.
Specifications According NTPO 211.001-2002.
Presentation and Equivalents Bottle 500 c.c.
Fitting Previous The newly fermented wort is
subjected to the process of distillation and
Pisco obtained is stored in stainless steel
tanks, from where it was packed according to the
demand of our customers.
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Pisco Puro
To obtain the highest quality in Pisco Pure
non-aromatic grapes we use black Creole type of
top-quality grapes from black Tacneño.
Specifications According NTPO 211.001-2002.
Presentation and Equivalents Bottle 500 c.c.
Fitting Previous The newly fermented wort is
subjected to the process of distillation and
Pisco obtained is stored in stainless steel
tanks, from where it was packed according to the
demand of our customers.
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Apricot Maceration
Fine liquor from the maceration of Pisco in
apricot fruit. It is made available bottle of 580
c.c. The apricots (Tacneña traditional fruit) are
packed and moved into glass jars to which he adds
Pisco with syrup. His maceration is controlled by
time and temperature
Variety From the maceration of Pisco in apricot
fruit.
Specifications According NTPO 210.019-2002
Presentation and Equivalents Bottle of 580 c.c.
Fitting Previous The apricots are packed and
moved into glass jars to which he adds Pisco with
syrup are closed for a maceration times and
controlled temperature.