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Approximately forty days after the grapes are crushed, the production of tsipouro commences – the perfect accompaniment to a variety of tasty snacks and hors d’oeuvres, usually served with freshly baked bread. The process of producing tsipouro takes place using the estate’s own Ottoman-style alembic (sealed cauldron) from 1890. At the end of this process, you can take home a bottle of tsipouro that you have made yourself.
