Wine and tsipouro

Mountain vineyards grow on the slopes of the mountains that surround Florina. Dry vineyards and harsh continental conditions are suitable for grape, wine and tsipouro production. The grapes are harvested around the middle of September and after the grapes are pressed, the first product “the must” is produced, which is placed in large barrels and left there to ferment and age for about 30 days depending on the weather conditions. Every 2-3 days it is mixed to avoid “souring”.
From November to January, the rakokazans of the area are set on fire for the production of tsipouro. In the copper cauldron they place the stems with a handful of coarse salt and on top they close with the lid (the ancient ambykas) which communicates with the water tank which in the center has a tube for extracting the tsipouro. Boiling and distilling is a rite of passage and always involves good company, appetizers, grilling and often the accompaniment of local musicians. In the area of the Municipality of Florina, many tsipouro distilleries operate in many villages. The visitor can taste local wine and tsipouro in the taverns of the area and purchase it from local wineries and shops of local products.

TEXT: Christos Tegos