Respect for Nature
Organic viticulture invests in quality and health, which is why it proposes preserving the environment at the expense of increased production.
Basic principles of our company are our respect for the environment, our belief in the principles of sustainable development and our commitment to qualitative rather than quantitative indicators.
Organic farming products
They are products whose production is subject to rules aimed at protecting the environment, maintaining and/or increasing the euphoria and biological activity of the soil as well as creating suitable conditions for maintaining the interdependence between soil and plants, plants and animals , animals and soil without any recourse to external factors of production.
Organic Viticulture
A few decades of applying organic crops were capable of highlighting the big problem and the huge impasse that had arisen cumulatively in the previous years, due to intensive and non-organic agriculture, such as burdening the natural and man-made environment, water scarcity, desertification of areas, destruction of important wetlands, etc.
Organic farming
In Organic Viticulture as in any Organic Cultivation, there are no standard solutions or golden recipes. The successful course in Organic Farming depends mainly on the knowledge, training, experience as well as the creative imagination of the Organic Farmer.
Tradition & Quality
Following the long tradition, the passion and experience of the Thessalian distillers, the TSIPOURO of the APOSTOLAKIS FAMILY stands out for its excellent quality and taste.
Its multiple distillation from grapes of the fine Moschato variety, the fermentation conditions and the ratio of the ingredients are the secret to an excellent quality tsipouro with a light taste and rich aroma.
OUZO 1954: The Ouzo of the Apostolakis Family from an old Smyrna recipe
OUZO 1954 suits the Greek summer. The ideal way to enjoy it and a recipe by chef Nikos Karathanos to accompany it
A day at the winery of the Apostolakis Family
Raised in a family environment where the preparation of tsipouro and wine was a ritual at the same time but was also the event of every year, I could not over the years not discover this particular place.
Tartar trilogy by chef Nikos Karathanos.
The distinguished chef Nikos Karathanos introduces us to the secrets of gastronomy by “marrying” the flavors with Tsipouro FAMILY APOSTOLAKI. In the following video we will see a tartar trilogy with salmon, shrimp and tuna. https://www.youtube.com/watch?v=N_gaT0LopWo
Hot cocktail with “GREGO MANIFESTO”
Hearing the word “tsipouro” the first thought is: “with” or “without”? Connoisseurs of this particular spirit understand that the question concerns the addition of aniseed.
