Products / Vinegar

Grape Vinegar

Slowly and naturally transformed from grape juice into vinegar through spontaneous acetic fermentation by its own native bacteria, without inoculation, additives or intervention.

Left deliberately unfiltered and unpasteurized, and accepting natural instability, the vinegar retains the living mother together with fine lees and suspended material from the original juice.

These components include active acetic acid bacteria, residual yeasts, organic acids, polysaccharides, enzymes, and trace phenolic compounds derived from skin fermentation.

Their continued presence is the result of spontaneous acetification and the absence of added sulphites or stabilizing treatments, leaving the vinegar biologically active and alive within the bottle.

A maximum of 500 bottles are produced annually.

NOTE: Available exclusively at our estate in Euboea and for customers living in Greece. [Why?]