Tsipouro (Grappa)

Tsipouro making is a ritualistic event which begins in mid august after the grapes have been pressed. The residue – grape skins, seeds and stems are left to ferment in large vats before they are transferred to a large copper cauldron atop a wood burning stone furnace.

The process finishes at the end of October when the last drop of Tsipouro falls.

We make three different kinds of Tsipouro: 

  1. The Mix, which is made from all the local Kefalonian varieties.
  2. Moshato, which only has Moshato.
  3. The Aged, which is aged in oak barrels.

 The quality is checked by our local technical college to make sure it is always up to standard.

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