The Thasian "Kioupi", is an amphora, called "Pithoi" in Crete, which was used in ancient times as a storage and transport vessel. In addition to storing oil and olives, the clay jugs were also used for the aging of dry wines.
Also the grape varieties we found Agriostaphila, Matraiki, Rosaiki, Limnio, and Jeri were fermented in such classic pottery vessels.
The grapes were crushed with the feet, so that after sufficient treatment the drop was subject to filling. This method of pressing is very gentle, whereby the very moist and remaining mash was processed into high-quality tsipouro (Schnaps).
Usually the amphorae were buried in the earth after filling the grapes, which meant that they could ferment under a constant climate. This process is one of the oldest forms of winemaking, which is still used by one or another winemaker today. However, the ancient vinification in mighty clay vessels and the transport of smaller clay containers through the Roman Empire was impractical. In this case, the Germanic tribes were teachers to the Romans. The aging of the wines in oak barrels and the transport of wooden barrels replaced the costly production of antiquity.
We have transferred the old knowledge into the modern age. The aging of the wines in different Kioupia in Germany was a test run and has proven itself.
After the open mash fermentation and the biological acid decomposition are finished, the jugs (150l - 350l capacity) are closed airtight.
During the pressing process, both the white wine and the red wine presented themselves as an extraordinary product. An essence in taste and aroma, spicy and fruity. History repeats itself.
Several ancient Kioupia have already been salvaged, and so the first wine series was created on the island of Thasos in 2018. A wine which, thanks to its slow breathing, its closeness to nature and the energy of the grapes, is reinterpreted according to an ancient recipe.