Testing seminars for Ouzo Matarelli
A seminar on tasting Ouzo Matarelli was held at the premises of V.S.Karoulias (which distributes this particular ouzo) in the presence of its creator, Charalambos Matarellis, and with the support of Mr. Andrew Matthidis, President of the Panhellenic Association of Sommeliers. Owners and staff from selected ouzeries from Attica, had the opportunity to learn about the quality of Ouzo Matarelli, its flavor-characteristics, its creation story and the perfect way of serving.
Mr. Charalambos Matarellis presented step by step the production and distillation process as he learned it from his parents. In particular, he demonstrated the cultivation and harvesting of anise, made in-house at the seaside, fully controlled organic farms of Ch Matarelli in Lisvori, a region were the best anise in the world thrives, The entire operastion is a ritual as in every crop the best seed from the previous year is used.
A key feature of handmade production process is the immersion of the bags containing the anise seeds in the distilled water in the Gulf of Kalloni so that the product is salted naturally and then ouzo distilles slowly in copper stills of limited capacity over a fire of olive wood . Another feature of its identity is the award-winning honey Mytilene used as a sweetener instead of sugar.
"Ta Vorina", at the Port of Thessaloniki
The 37 wine-producing Northern-Greece Wine members, invite you for another wine tasting trip of wines and spirits from the nothern-Greek vineyard, in the well-known annual exhibition "Ta Vorina"
Museum of the Olive and Greek Olive Oil (Sparta)
In the heart of the Peloponnese, at the capital of one of the main olive producing areas in Greece, the recently established museum is ready to guide visitors through the extraordinary culture of the olive.