Mavrakis Tsipouro, Spiropoulos Selec.

The production process begins with the careful selection of the wine grapes, their vinification and the immediate distillation of the remaining grape marc.

Each wine producing region in Greece produces its own tsipouro, which has particular organoleptic characteristics (a dynamic intense aroma, a full taste with a marked presence of the grape, and a long aromatic aftertaste), owing to the region’s grape varieties and to the local tradition of production.

Serve tsipouro chilled at the end of a meal as a digestive in a frosted shot glass.