To capture these molecules and ensure they are retained in the distillate, Monteluz use similar methods to traditional perfume manufacturers such as Fragonard and Galimard in Grasse, France. Like the jasmine pickers of Grasse, for example, they are known to pick their grapes at night when temperatures are much lower, and to stack the grapes on shelves inside their trucks, to avoid the grapes at the top squashing the ones at the bottom during transportation (contact between the yeast on the skins and the sugars inside grapes is what triggers fermentation). Also, like a perfume essence, Monteluz's pisco is bottled in a dark bottle to avoid its fragrant chemicals being altered by sunlight.Patrick, Kate. "The Re-birth of Pisco", Luxury Briefing, London, 13 February 2015.
