For centuries, the production of wine and spirits in the region of Tyrnavos has been at the heart of the area’s economic, social and cultural life. The wine, tsipouro and ouzo produced here stand as a living monument of local heritage. A significant part of this long history in more recent years is the Agricultural Cooperative Winery & Distillery of Tyrnavos, which, since its establishment in 1961, has highlighted and advanced both the production and the deep-rooted tradition of the Tyrnavos vineyard and its products.

The Tyrnavos vineyard encompasses the vine-growing areas of the municipal districts of Tyrnavos, Ampelonas, Argyropouli, Damasi, Deleria, Dendra–Platanoulia, and Rodia. It covers a total area of 2,300 hectares, of which 1,700 hectares are planted with wine-producing varieties, the most prominent being the red Moschato Tyrnavou (1,200 hectares). This variety has become so closely associated with the Tyrnavos region that the area is now widely known as Tyrnavos of Moschato, since its cultivation elsewhere in Greece is limited.
The members of the Agricultural Cooperative Winery & Distillery of Tyrnavos cultivate 930 hectares. The largest area is planted with Moschato Tyrnavou (590 hectares), followed by Roditis (Alepou) with 160 hectares.

White grape varieties—both indigenous and international—cultivated in the region, listed according to the area they occupy, include Ugni Blanc, Macabeo, Assyrtiko, Sauvignon Blanc, White Muscat, Batiki (an old variety found mainly in Tyrnavos), Chardonnay, Debina, Malagousia, and Savatiano. Red varieties—indigenous and international—include Merlot, Syrah, Limniona (a native variety of Thessaly), Cabernet Sauvignon, Xinomavro, Grenache Rouge, and Alicante.

The monitoring of the members’ vineyards, systems, and cultivation programs is carried out by the Cooperative’s well-staffed agronomy department.
Since 2004, the Cooperative has implemented an integrated management system in accordance with AGRO 2-1 and AGRO 2-2 standards. This environmentally friendly production method is based on the rational use of all cultivation inputs (water, fertilizers), the reduction of plant-protection products, and the controlled application of cultivation practices. Its aim is to produce safe, certified-quality agricultural products while protecting growers, consumers, and the environment. Member vine-growers are required to follow specific production rules and keep records of all practices applied.

Within the framework of integrated management, and extensively since 2019 through action 70-1.3.2 of the Ministry of Rural Development and Food, the method of mating disruption for the grapevine moth (using confusion traps) has been applied. Since 2024, the same technique has been used to control the vine mealybug, with the goal of minimizing or even replacing chemical pest control for these two major vineyard threats.

“Μήδεν άλλο φυτεύσεις πρότερο δένδρον αμπέλω” (first of all trees, plant the vine). This advice from the ancient poet Alcaeus seems to have been followed by the ancestors of Tyrnavos, and to this day the vine remains the backbone of the town’s economy. Its products—wine and tsipouro—are ever-present companions in every social expression of the town and often at the very center of them.
The phrase that has survived to our days, “όλα αμπέλια” (meaning “let all land be planted with vines”), used as a wish, a toast, or a form of encouragement, reflects the deep respect the locals have for the vine.

Wine in the Tyrnavos region is a true cultural monument, even though it is produced and consumed today, because it carries within it the skill and the sweat of people—not only of the present but of many generations before. The place of wine in society is the result of its long journey through the town’s history. Even the strains of yeast endemic to the region, which shape the wine’s production, stand as living witnesses to this historical evolution.

The vine thrives in Tyrnavos, and wine plays a decisive role in shaping the character of its inhabitants, as described in 1817 by the scholar Ioannis Oikonomou from Larisa: “…the people of Tournavos are devout, and to the utmost degree lovers of joy and celebration, so much so that it is rare not to encounter a true wine-lover among them.” And again: “Those of Tyrnavos who had wine for sale at their homes would hang a branch of a tree to show it. Whoever saw the branch hanging over the courtyard gate would enter freely and taste the wine to judge whether he wished to buy it or not.” This excerpt, from Leonardos’ “Chorography of Thessaly” (1832), shows that the history of the vine and its products in Tyrnavos is centuries-long and stretches deep into the past of the region.

The Town of Tyrnavos in the late 18th century was known for its famous dyed yarns and for the excellent-quality silkworm cocoons it produced—many of the finest were even exported. What truly made Tyrnavos renowned throughout Greece (and beyond), however, was Tsipouro of Tyrnavos (Ouzo). This fine spirit was produced by re-distilling pomace distillate, enriched with anise and other aromatic herbs. It was during this period that the high-quality, double-distilled Tsipouro began to be referred to as “Ouzo,” derived from the well-known expression of a local citizen who, upon tasting it, exclaimed: “But this is uso Massalia!” expressing his admiration by comparing it to a high-quality product destined for the port of Marseille. Thus was born the myth of Ouzo of Tyrnavos, which was nothing more than excellent double-distilled Tsipouro. Although this descriptive name was eventually lost over time, Tsipouro of Tyrnavos itself became a gift to all of Greece—and to the world.

The exact origins of tsipouro production in Greece are unknown. References indicate that tsipouro was being produced on Mount Athos as early as 1590, as documented in Ottoman firmans of the period.
Until recently (1988), production was carried out only by vine-growers, who received a two-day distillation permit (“διήμεροι”) under Law 71/1917. The distillation was performed in copper alembics of up to 130 liters. The law allowed vine-growers to distill their grape pomace tax-free and use the spirit for personal consumption. It also permitted the sale of surplus tsipouro, but only within the local prefecture or adjacent ones, always under the supervision of tax authorities. Any form of bottling or standardized packaging of tsipouro produced by these two-day distillers was—and still is—prohibited. All this remained in effect until 1988. Before examining the modern situation, it is useful to explore the historical background, which helps us draw correct conclusions.

It is no coincidence that Tyrnavos found itself at the center of tsipouro history. The reasons are primarily historical, rooted in the era of Ottoman rule. Tyrnavos was designated as a “vakif”, directly under the authority of the Şeyhülislam of Mecca and not the local governor. This status granted the town special privileges that encouraged the concentration of a large Christian population, resulting in significant economic and intellectual growth—something noted by all European travelers of the time (Brown, 1669; Leake, 1806; Pouqueville, 1814; and others).
Here, however, we rely on the testimony of a Turkish Muslim traveler, Evliya Çelebi, who visited Tyrnavos in 1668 and described it as a wealthy town of infidels, full of priests and monks, with 18 churches and only one small mosque.
The most important detail he recorded: On the road to Larisa, he counted 37 vineyards.

“Scattered across diaries, magazines, newspapers, and books are nearly ninety publications by Achilleas Tzartzanos. These, together with his treatises and books, reflect the path and interests of his scholarly life”, writes his son, Nasos Tzartzanos, in the preface to the volume Articles and Studies of Achilleas Tzartzanos.

Among these writings, the articles are perhaps the most captivating: listen to the spirited way he describes the birth of the word ouzo.

“Today everyone—rich and poor, humble and aristocratic—drinks their little ouzo, and ouzo has become the beloved drink of gentlemen and ladies, of young men and young women. It is served not only in simple taverns or modest homes, but also in luxurious salons and aristocratic establishments. Yet I doubt whether anyone outside Tyrnavos in Thessaly, the birthplace of ouzo and of its very name, knows where this now-beloved drink got its name—or, more importantly, whether anyone could guess what connection the name ouzo has with the drink itself.”

Let us then go back a hundred and fifty years or more, to the Thessalian town that is the homeland of Ouzo, in the final years of Ottoman rule in the region.

This “re-boiled raki” received the name ouzo only in those last years of Ottoman Thessaly (1878–1881), and for the following reason:

“And so, from that moment, the name ouzo was born.”

“Now, one may ask: what did the late Antonios Makris—the godfather of the word ouzo—mean by the phrase ouzo Massalias, from which the word ouzo remained as the name of this high-quality re-boiled raki?”

“In Tyrnavos, silkworm cultivation has long been practiced, producing large quantities of cocoons every year. The finest of these were wrapped in special bales and shipped to Volos for export to Europe, bearing the label uso Massalia, meaning ‘for use in Marseille.’”

“This phrase—uso Massalia—signified excellence in the cocoon trade. And that is what Makris meant with his exclamation, never imagining that he was creating a word that would endure.”