Ioanna Tsilili Chemical Engineer/Enologist Chief Winemaker & Master Dis:ller Tsililis K. S.A. Theopetra Estate

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1 Ioanna Tsilili Chemical Engineer/Enologist Chief Winemaker & Master Dis:ller Tsililis K. S.A. Theopetra Estate

2 THE IDENTITY

3 THE IDENTITY => THE FIRST DISTILLERY TO BOTTLE TSIPOURO Ø TSILILIS K.S.A. is a Winery-Distillery founded by the Tsililis brothers, Kostas and Makis, in Ø The Tsililis family is a family of long distillation knowledge Ø After World War II, Efthymios Tsililis (the grandfather of the founders) was the chief of the communal pot-still in Trikala, in Central Greece. Ø TSILILIS K. S.A. was the very first distillery to bottle officially tsipouro in 1989 May 1989: The 1776/89 regulation of EEC acknowledges the name "tsipouro" as the official designation of the Greek grape marc spirit

4 THE IDENTITY => THE FIRST DISTILLERY TO BOTTLE TSIPOURO TSILILIS K.S.A. is a Winery-Distillery, possessing an organically cultivated vineyard around the holly Rocks of Meteora and the prehistoric Cave of Theopetra in Trikala, Thessaly, Central Greece. The company was founded in Our primordial goal is the promotion of high quality Greek vitivinicultural products and the emergence of old regional grape varieties with respect to the natural environment and the consumer. In a fully equipped winery and distillery, our experienced and qualified staff combines modern technology and classic methods to glorify the grape, producing still and sparkling wines, grape distillates and tsipouro.

5 THE IDENTITY => WHO AM I? Ø Daughter of Makis, one of the founders Ø Chemical Engineer in NTUA, studying The qualitative characteristics of Tsipouro (aromatic compounds, esters, methanol, acetaldehyde) Ø Enogist and Wineries Manager in ENITA de Bordeaux (France) Ø Master Distiller in Scuola Enologica di Conegliano (Italy) Ø WSET Diploma candidate Ø Tsililis K. S.A. Master Distiller and Chief Enologist since 2010

6 THE PLACE

7 THE PLACE=> A WORLD-WIDELY UNIQUE LANDSCAPE TSILILIS Distillery is situated at Meteora, in Thessaly (Central Greece) a place with very unique landscape protected by UNESCO.

8 THE PLACE=> PREHISTORICALLY RELATED TO VINE The prehistoric cave of Theopetra (literally meaning the stone of God ) which lies besides Meteora Rocks: Within the cave of Theopetra ar:facts have been found from the Paleolithic and Neolithic era (50,000-5,000 BC). Among the ar:facts, grape seeds are included from the Neolithic era (6,500-5,000 BC). All vineyards of the Estate are located around the cave.

9 THE PLACE=> UNIQUE TERROIR & HISTORY Meteora (Metéora) (literally meaning "suspended in the air") - is a forma:on of immense monolithic pillars and hills like huge rounded boulders that dominate the local area. Meteora are giant rock pillars -ancient sea cliffs- formared by sand when the whole area was s:ll a sea (about 60 million years ago). Thus, the composi:on of the soil is mostly sandy clay with high limestone presence of marine-fossil origin.

10 THE PLACE=> UNIQUE TERROIR & HISTORY Meteora are also associated with one of the largest and most precipitously built complexes of Eastern Orthodox monasteries in Greece, second in importance only to Mount Athos. Christian hermits and monks started living on Meteora from the 9th century. The six monasteries are built on natural sandstone rock pillars, at the northwestern edge of the Plain of Thessaly near to Pineios river and Pindos Mountains, in Thessaly. During the Byzantine era, the sacred winemaking and the art of distillation passed into the hands of the monks who practiced them with the same reverence as in worshipping God.

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14 THE TSIPOURO

15 THE TSIPOURO=> GENERAL DESCRIPTION Tsipouro : the alcoholic spirit from the distillation of alcoholically fermented pomace (marc) Tsipouro is the original Greek distillate with a long tradition and history, the hallmark of Greek hospitality and cordiality. The first reference to grape-marc distillate appears in Ancient Greece, with a drink named "trimma. Tsipouro was until recently the traditional drink of rural people, produced mainly in Thessaly, Central Greece in general, Northern Greece and Crete.

16 THE TSIPOURO=> Tsipouro with Geographical Indication Thessaly Tsipouro of Thessaly(GI): Thessaly consists the fatherland of tsipouro with a long historical tradition and the largest production of tsipouro in the country. Tsipouro with the geographical indication "Thessaly made from grapes of aromatic varieties, in combination with double distillation, is a distillate with high aromatic profile, full body and a soft finish. The flavoring of tsipouro with fennel and anise was a regional tradition.

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19 TSILILI TSIPOURO & GRAPE DISTILLATES THE KNOW-HOW

20 TSILILI TSIPOURO & GRAPE DISTILLATES Tsilili Tsipouro of Thessaly was the first to be officially bottled in Greece, in 1989 Tsilili Tsipouro consists the biggest brand of tsipouro with 30% (in volume) of all retail sales Annual production: hl or 1 million bottles of grape spirits The first to introduce a long-aged Tsipouro in 2011, the DARK CAVE (awarded as one the best 14 spirits in the world in 2013 in Shanghai) Exported to the 5 continents

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22 TSILILI TSIPOURO& GRAPE DISTILLATES The Know-How The Raw Material Hand-harvested grapes of aromatic varieties (85% Muscat of Hamburg) 5 million kg of grapes/year from our vineyards and contracted growers in Thessaly Destemmed and then fermented in stainless steel tanks under controlled conditions. After fermentation, the pomace is kept in stainless steel tanks under airtight conditions at low temperature until the distillation.

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25 TSILILI TSIPOURO =>The Know-How The Process a)vinification Destemming and crushing of grapes. Pneumatic pressing and separation of free-run juice from grape pomace Alcoholic fermentation of grape marc in stainless-steel tanks under temperature controlled conditions (tmax=65 o F). Fully fermented grape marc is kept in airtight and chilled conditions in 50-tn stainless steel tanks until distillation.

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27 TSILILI TSIPOURO =>The Know-How The Process b) Distillation The distillation of grape pomace is a discontinuous process and takes place in copper-stainless steel pot-stills with fractional column. Each batch consists of 1000kg of pomace The pomace is warmed-up with steam After a 4-hour, 10-times distillation cycle we take 100L of "Heart" distillate of 76%alc./vol. "Heads" and "Tails" are separated and eliminated.

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29 TSILILI TSIPOURO =>The Know-How The Process c)the aging and the reduction ASer dis:lla:on the heart of the dis:llate ages for 3-6 months in stainless sjll tanks. Before borling, it is diluted with pure water to reach 41%vol.

30 TSILILI TSIPOURO Tasting notes Color: bright water-white Nose: intense fruity aromas of bergamot, lemon and pear, floral notes of roses and herbal hints of mint. Palate: smooth and aromatic with soft alcohol and a long minty finish. Pairings: Enjoy it neat with finger food and Greek meze or mixed in inspired cocktails. Serving temperature: 6-12 o C

31 TSILILI Grape Distillate Muscat of Hamburg & Xinomavro The Process a)vinification Destemming and crushing of grapes of single varietal No separation of free-run juice from grape pomace Alcoholic fermentation of grape marc and must in stainless-steel tanks under temperature controlled conditions (tmax=65 o F). Fully fermented grape marc is kept in airtight and chilled conditions in 50-tn stainless steel tanks until distillation.

32 TSILILI Grape Distillate Muscat of Hamburg & Xinomavro The Process b) Distillation The distillation of grape pomace is a discontinuous process and takes place in copper-stainless steel pot-stills with fractional column. Each batch consists of 100kg of pomace The pomace is warmed-up with steam After a 4-hour, 9-times distillation cycle, we take 100L of "Heart" distillate of 76%alc./vol. "Heads" and "Tails" are separated and eliminated. c)the aging and the reduction After distillation the heart of the distillate ages for 3-6 months in stainless still tanks. Before bottling, it is diluted with pure water to reach 41%vol.

33 TSILILI Grape Distillate Muscat of Hamburg Tasting notes Color: bright water-white Nose: intense fruity aromas of citrus fruits like bergamot, kernel fruits like apricot floral notes of roses. Palate: smooth, supple and aroma:c with long rosy finish. Pairings: Enjoy it neat with finger food and Greek meze or mixed in inspired cocktails. Serving temperature: 6-12 o C

34 TSILILI Grape Distillate Xinomavro Tasting notes Color: bright water-white Nose: complex earthy aromas like dried leaves, dried tomato and spices such as cloves and black pepper. Palate: spicy and oily with dominant flavors of nutmeg, cloves and of liquorice. Pairings: Enjoy it neat with finger food and Greek meze or mixed in inspired cocktails. Serving temperature: 6-12 o C

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36 TSILILI 5-year-old DARK CAVE The Process Vinification & Distillation as Tsilili Tsipouro Aging The 76 % alc.vol. distillate ages in oak casks The wood: 70% French and 30% American oak The aged of casks: 50% new oak 50% 3 rd use oak (red and Vinsanto from Santorini wine aging) The volume: 80% 225L 20% 300L&500L casks The time: min. 5 years max. 12 years

37 TSILILI 5-year-old DARK CAVE The Process Blending Cask per cask tasting Blending of 5-12 year-old casks to keep stability in style Reduction to 41%alc.vol. with pure water Resting for 3-6 months in stainless steel tanks before bottling

38 TSILILI 5-year-old DARK CAVE Tasting notes Appearance: medium to dark amber Nose: variety of mellowed varietal aromas, such as raisins, prunes and bergamot peels, spicy aromas like vanilla, chocolate and nutmeg and toasted aromas of tobacco and roasted almonds Palate: robust yet supple body, smooth finish and fine aromatic aftertaste Way of drinking: To enjoy its powerful, complex character drink it on its own or by adding some ice. It accompanies pleasantly spicy dishes, smoked delicacies and rich desserts.

39 TSILILI COCKTAILS

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41 TSILILI Cocktails Mediterranean Breeze Ingredients 50mLTsilili Tsipouro 150mL Grapefruit Soda DirecJons In a highball glass filled with crushed ice, build the ingredients, s:r with the bar spoon and garnish with grapefruit twist, aser spraying the oils. Old Cave Ingredients 60mL Dark Cave 5-Year-Old Tsilili Tsipouro 15mL honey syrup 1:1 2 dashes Angostura BiRers 2 dashes Orange BiRers (old-fashioned style) DirecJons Add the ingredients in a mixing glass with a lot of ice. S:r with the bar spoon for seconds (old-fashioned style). Pour into an old-fashioned (or double-rocks) glass and add ice. Garnish with orange and lemon twists, aser spraying the oils.

42 Thank you & Cheers!