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Last five years, we make experiments on natural fermentation and coherent traditional distillation on organic wine grape varieties, towards a bio-tsipouro prototype.
Furthermore, assays includes syrup preparations on a bunch of table grape cultivars from our vineyards.
Our portfolio includes a terroir platform of merlot, chardonnay, cabernet, isabella and rhoditis;fox.
Last but not least, we also play with kiwi extracts for state-of-the-art protocols in our lab.