(Brandy or Weinbrand)

Brandy ranks among the remaining viticulture products of Greece and its production is closely interwoven with the country’s recent wine history.

Wine distillates stemming from Greek varieties (such as Savatiano wine, Rhoditis, etc) are used for its production. The said distillates age in small oak casks of a capacity of less than 1,000 liters for at least six (6) months or in large oak casks of a capacity exceeding 1,000 liters for at least one (1) year.

While ageing in the casks, the distillates develop their unique characteristics in terms of aroma and taste, as well as their color thanks to their contact with the oak wood, not to mention the oxygen in the air. They are then blended and diluted with water up to at least 36% vol.

Brandy is consumed neat in special glasses or as a cocktail base.

Pursuant to European legislation, the following are Greek brandies of protected designation of origin: Brandy of Attica, Brandy of the Peloponnese, Brandy of Central Greece.