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The idea for producing tsipouro at Katogi Averoff comes from Evangelos Averoff himself. An idea that was part of the broader development of Metsovo's products, fully utilizing the region's grapes, and which was initially implemented from 1990 to 2012.
Today, after a decade of interruption, tsipouro is making a dynamic comeback at Katogi Averoff and is being re-released. The production process begins with the fermentation of the grape marc, which takes place in stainless steel tanks.
After the completion of alcoholic fermentation, the grape marc is kept at a low temperature and in an inert environment, in refrigerated stainless steel tanks, using nitrogen, thus avoiding the development of microorganisms.
The fermented grape marc is directed in a short period of time to distillation in copper stills with a fractional column, where the fractions of the head, heart, and tails are separated. Finally, the distillate is diluted with ultra-pure water from reverse osmosis to be free of chlorine, salts, and heavy metals.
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