Bolivian wine

[5] Although just a small percentage of the 7,500 acres of vineyards in Bolivia are made up of Muscat of Alexandria, the majority of those 3,000 hectares are.

The majority of this output is turned into wine, which is eventually distilled to create singani, the national brandy of Bolivia manufactured from Muscat of Alexandria.

This 40% fragrant spirit is often consumed blended with ginger ale or regional fruit juices and captures the aromatic strength of the Muscat grape.

When Vineyards are located between 1,500 and 2,800 meters above sea level (4,921 and 9,186 feet), thin-skinned varieties generally cannot tolerate increased UV Radiation.

However, white wine grapes like Torrontes, Chenin blanc, Riesling, Pedro Giménez, Sauvignon blanc, Chardonnay[11] and red wine grapes like Cabernet Sauvignon, Merlot, Syrah, Malbec, Tannat, Carmenere can be found too.

Grapes are harvested both for wine production and for the historic Singani industry, a clear brandy that is widely considered a national spirit.

[12] 93% of the grapes intended for wine production are concentrated in the southern part of the Tarija Valley.

The valley is wide and fertile, with a slightly Mediterranean climate and strong winds that prevent the vineyards from ripening their fruit.