An old, aromatic variety of grapes (Kotsifoliatiko) has gifted us, for many years, with the environment-friendly red wine that our guests have come to love. The process of the wine is done at the wine press (a small, semi-enclosed, square area of about 2 m²), in which the grapes are stepped on. If you are interested in learning more about this procedure, the best way to do so is to come pay us a visit!
The fresh grape juice, known as moustos, is stored away in wooden barrels, which are what give our wine the exceptional flavour it’s known for. From the tsikouda, which are pips and peels from the fruit, and after distillation, the well-known raki is produced in the special cooking pots- or in other words the stills. The stills are in use for only a few months, usually from mid-September to about mid-October. In keeping with tradition, the distillation lasts until the wee hours, resulting in a party gathering for the locals. Many of our guests have had the opportunity to enjoy the experience of attending the making of raki!