THE COMPANY K*lidad 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 K*lidad 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”.

Product: PISCOS and APRICOT MACERATION. Type: Mosto Verde, Italia, Acholado, Puro, Maceration. Contacts: Carlos Pescetto. President. Cell: Movistar Claro *6809 Nextel Address: Jr. Trinidad 277 San Borja - Lima – Perú

Background 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. 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 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.

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.

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. 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). 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. 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. Type of Alambiques Characteristics of pisco from Peru

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 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

Pisco Italia Specifications: According NTPO 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. To obtain the highest quality in our Pisco Italia, we used white grapes of Italy first-rate quality, distilled from the grape Italy.

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 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.

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 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.

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 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.