Like most South American or Latin American countries, viticulture in Bolivia was introduced by Spanish monks as early as the 15th and 16th centuries. In the shadow of the major wine-producing countries, Argentina and Chile, viticulture still does not play a significant role on the world wine map. But the wine possesses a unique feature that distinguishes it from all other countries on the continent: the altitude. Here, the country's vines, formerly known as "Upper Peru", are planted at an average altitude of 2,700 metres above sea level. This makes them the highest vineyards in the world; just for comparison, the highest vineyard in Europe is 1,300 metres above sea level in the Aosta Valley. Bolivia's vineyards are spread over five wine-growing regions, the largest of which is the central valley of Tarja. Here alone, 80% of Bolivia's approx. four thousand hectares, which supply over 90% of the wine production. In total, however, only 2,000 hectares of vineyards are used for wine production. Due to its high altitude and its warm, dry climate, Bolivia is particularly well suited for red wine varieties such as Grenache or Carignan, which also successfully thrive in Europe, e.g., in the warm south. As the grapes are protected against UV radiation by a thickening of the grape skin, these wines are extremely deep coloured and develop a supple taste. Merlot and Cabernet Sauvignon are also grown in cooler areas, and they are often notable for their "baked" character. Because of the low rainfall in the heart of South America, the vineyards have to be irrigated. Bolivia now attaches greater importance to its viticulture, also and especially in order to distance itself from its image as a cocaine producer and supplier.
