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Benefited from the unique Mount Athos microclimate, the hand-picked grapes are left to dry under the sun for a week before fermentation. This ritual offers a wine of deep caramel color with coral red-based hues and a complex bouquet of dried fruits -fig, apricot, raisin- and sweet spices. A bright acidity brings in nerve and balance. Long aftertaste. A tribute to a long-standing monastic tradition of natural sweet wines from sundried grapes (liasto).
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 rendered the local family business into a rapidly developing brand name, always 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 like Mount Athos, Rapsani, Halkidiki and Maronia, is attributed to the family’s vision; thanks to the Tsantali’s dedication and strategic investment, today outstanding traditions are safely kept, biodiversity and native grapes are preserved and incentive has been given to younger vine growers and winemakers. This long-standing heritage is carried on today by the third and fourth Tsantali generation. The goal remains a solid blend of deep respect for the identity of the vineyard, emphasis on quality and sustainable development, commitment to insightful entrepreneurship, and a seductive storytelling inspired by the “sense of place”.