Tsililis Tsipouro
Classification: Tsipouro with Meteora Geographical Indication (Grape Pomace Brandy)
Country of origin: Greece
Grape variety: 85% Muscat of Hamburg (aromatic reddish grape variety cultivated in Thessaly, Central Greece, 15% Roditis (Greek aromatic white grape variety), 5% other.
Alcohol content: 41% ALC./VOL.
Vinification:
Hand harvest, destemming and crushing of grapes.
Pneumatic pressing and separation of free-run juice from grape pomace
Alcoholic fermentation of grape marc in in-ox tanks under temperature controlled conditions (tmax=20oC).
Fully fermented grape marc is kept in airtight and chilled conditions in in-ox tanks until distillation.
Distillation process
The distillation of grape marc is a discontinuous process and takes place in small (100kg) copper-inox alembics with fractional column.
Each batch full-distillation cycle starts with the filling of the alembic with 100kg of grape marc and after a 5-hour, 9-times distillation its results 100L of “Heart” distillate of 74%alc./vol. on average. “Heads” and “Tails” are separated and eliminated.
Distillate is diluting down to 41%alc./vol. wih purified water and it ages in in-ox tanks for 3 months to mellow down.Final filtration and bottling of Grape Marc Brandy in glass bottles
Tasting notes:
Color: bright water-white
Nose: intense fruity aromas of citrus fruits like bergamot and lemon, floral notes of roses and herbal hints of mint.
Palate: smooth and aromatic with soft alcohol and a long minty finish.
Pairings: Enjoy it neat with finger food and Greek meze or mixed in inspired cocktails.
Serving temperature: 6-12oC
Cellar potential: 50 years
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Tech Sheet
Bottle Shot
