The TSiPOURO of the APOSTOLaKIS FAMILY is produced in Magnesia, a place renowned not only for its natural beauty, but also for the fine quality of the local tsipouro.
The local tradition and the distillation process date back to 1922, when refugees from Asia Minor settled in Nea Ionia. Those refugees stayed faithful to their old habits and lifestyle, so after work they would gather in homes and taverns, the so-called "tsipouradika’’, where they sipped the traditional tsipouro from Smyrna. The spirit was home distilled with great care and passion.
Over time, the locals also joined them, and they were slowly initiated into the secret recipes and method of preparation. Nowadays, tsipouro is considered to be the traditional drink of the region and it makes the perfect accompaniment to the seafood delicacies. Tsipouradika, which originated about a century ago, continue to be a meeting point for all kinds of people.
The TSiPOURO of the APOSTOLaKIS FAMILY has adopted the long tradition, passion and experience of the distillers from Thessaly, and it is distinguished for its excellent quality and taste.
The multiple distillation from the grape juice of the fine variety Muscat, the fermentation method and the right proportion of ingredients are the secret of the exquisite quality, the light flavour and the rich aroma of our tsipouro.
The TSiPOURO of the APOSTOLaKIS FAMILY can be savoured at all times of day, and it makes the perfect accompaniment to the traditional Greek delicacies and seafood dishes. Our tsipouro is prepared in two ways: without anise for the connoisseurs, or flavoured with anise and herbs from the lush mountains of Pelion.
In Organic Viticulture or in organic farming, there are no standard solutions or golden recipes. As a matter of fact, a successful result in the field of Organic Agriculture depends mainly on the knowledge, training, experience and creative imagination of the organic farmer.
For the production of organic agricultural products, some very strict rules are applied aiming at protecting the environment, at preserving and / or enhancing the fertility and the biological soil activity, and at creating the right conditions for the preservation of the interrelationship between soil and plants, plants and animals, animals and soil, without having to recourse to external production factors.
Only a few decades of organic farming were needed to highlight the major problems and the huge impasse that the intensive and non-organic farming, used in the previous years, had caused. Some of the negative effects are the damage to the natural habitat, water scarcity, desertification of areas, degradation of valuable wetlands, just to name a few.
In order to ensure the maintenance of the environmental balance, scientists and vine growers had to turn to organic viticulture.
Organic viticulture gives major importance to quality and health. Therefore, it supports the preservation of the environment at the expense of production.
The basic principles of our company are the respect for the nature, the use of sustainable methods of production and the commitment to quality rather than quantity.