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:
These beautiful organic vineyards also set on the slopes of Mount Ainos, at an altitude of 400 to 600 metres above sea level, is made up solely of traditional Robola vines, indigenous only to the island of Kefalonia.
The superb quality of Robola Natural Kserosterna is fermented with natural yeasts, it matures with no interference or refinement. Sulfites are kept to a bare minimum with the prospect of doing away with them all together.