Tsipouro from mixed varieties


The Mix, is made from all the local Kefalonian varieties.

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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.

Additional information


250ml, 500ml, 1000ml