Tsipouro Rossiu di Munte
Characteristics:
Clear, with a pure, distinctive, red fruit aroma, and a robust 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 Cabernet Sauvignon grapes from the privately-owned vineyard of the Katogi Averoff winery, used in the production of Rossiu di Munte Yiniets wine.
Food Pairing
Various sorts of mezze from around Greece, such as spicy sausages.
