Produced in Santorini from Assyrtiko grapes, this rare vinegar
has its roots deep in the long winemaking tradition of this
Aegean Sea island.
The must, produced after having crushed the
Assyrtiko berries, is split in two equal parts. One is
turned into dry vinegar by the traditional method and then aged
for more than 4 years in 225 liter oak casks. The other
part of the must is reduced to ¼ of its initial volume by
gentile heating in copper pots. The aged dry vinegar is
then blended with the reduced must and then the resulting sweet
vinegar is aged again for another 12 months in 500 liter oak
casks. After 12 months, it is bottled directly from the
oak casks without any filtration or other treatments.
It can be used for drizzling,
dressing salads and for cooking. It is a rare vinegar with
its powerful aroma and sweet, long lasting aftertaste.
250 ml glass bottle