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:
- The Mix, which is made from all the local Kefalonian varieties.
- Moscato, which only has Moscato.
- The Aged, which is matured in oak barrels.
