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Almopia is a region with a long tradition and culture in the distillation of tsipouro.
A unique type of grape known only to this area called amasi (or opsimo Almopias) gives Tsipouro Arhontiko its high alcohol content, which is the reason for its excellence in the distillation process.
The pomace grape is white and suitable for wine making. The distillation takes place in small copper stills by Melissanidi family, producing the Makedonian Tsipouro Arhontiko.
Alcohol by Volume: 40% vol
Traditional 6-hour distillation
Small pot stills 600l
Local variety, opsimo Almopias
Maturation for 2 months before bottling