The Tsantali family has been cultivating vineyards, making wines and distilling ouzo and tsipouro since 1890. Evangelos Tsantalis, second generation winemaker and one of the most charismatic figures in the Greek winemaking history, has turned the family business into a rapidly developing brand name at the forefront of innovation.
The vineyard has always been the core of the Tsantali philosophy. The rejuvenation of some of the most exquisite vineyards in Northern Greece at locations such as Mount Athos, Rapsani, Halkidiki and Maronia is attributed to the family’s vision. Thanks to their dedication and investment, they manage to maintain tradition with biodiversity and the preservation of indigenous grape varieties.
The skins are macerated at low temperature for 48 hours, and fermented in stainless steel tank at 22°C for 12 days. Following malolactic fermentation in the tank, the wine is matured for 10 months in 300 litre oak barrels.