Tsipouro Alba di Munte
Characteristics:
Clear, with an intense, floral, distinctive aroma and a fine delicate taste.
Production:
The production process starts with the fermentation of the pomace in stainless steel tanks. After the ethanol fermentation has been completed, the pomace is maintained at a low temperature in an inert atmosphere, in refrigerated stainless steel tanks, using nitrogen, thus avoiding the growth of undesirable micro-organisms. Fermented pomace is briefly transferred for distillation to copper stills with fractional columns, separating the head, heart and tail fractions. Finally, the distillate is diluted with ultrapure water by reverse osmosis to ensure that it is free of chlorine, salts and heavy metals.
Grapes
Pomace is derived from Traminer grapes from the privately-owned vineyard of the Katogi Averoff winery, used in the production of Alba di Munte wine.
Food Pairing
Desserts, such as tarts and baklava. Enjoy it as a digestive.