AGED EPIROTIKO

Tsipouro made through double distillation

A product of a double distillation, in traditional copper pot stills. Aged in oak barrels for at least a year.

CATEGORY:

Tsipouro made through double distillation

CLASSIFICATION:

Grape marc

VARIETIES:

Debina 100%

VINEYARDS:

Debina Zitsa (altitude 700 m.)
Mid- September until mid- October
The grape mass after a fermentation process is placed in traditional copper stills, followed by a slow double distillation at a mild temperature. In the process of the second distillation, a separation is proceeded into three fractions, head-tail and heart, where only the heart is isolated. Thereby we are producing the “Soul of Debina”. The distillate is aged in oak barrels for at least a year, when we take the aged tsipouro.
Rich dense aroma of citrus, apple, pear and quince. A velvety mouthfeel framed by vanilla and citrus aromas.
Mid- September until mid- October
The grape mass after a fermentation process is placed in traditional copper stills, followed by a slow double distillation at a mild temperature. In the process of the second distillation, a separation is proceeded into three fractions, head-tail and heart, where only the heart is isolated. Thereby we are producing the “Soul of Debina”. The distillate is aged in oak barrels for at least a year, when we take the aged tsipouro.
Rich dense aroma of citrus, apple, pear and quince. A velvety mouthfeel framed by vanilla and citrus aromas.
Served With
Cheeses / Epirotic local pies / Epirotic indigenous dishes / ” It is being served as an aperitif at the beginning and as a desert at the end of each meal”
iN THE SAME CATEGORY
TSIPOURO ZITA