Amber Wine Vinegar (2026)

Natural Amber Wine Vinegar, slowly and naturally transformed 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 wine. 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 200 bottles are produced annually, each hand numbered and signed.

Available from Summer 2026 by enquiry only: sales@wild.gr

Please note: We can only ship within the EU at this time.