Product description: the Roditis grape and the currants of the slopes of aigialeia give a must of excellent quality. The must is condensed and acetificated slowly in oak barrels, producing fresh balsamic vinegar. Maturation in small oak barrels follows. The ripe balsamic vinegar with the full, fruity and acidic aroma and rich aromatic flavor is ready for our table. The Balsamic vinegar of Ktima Aggelakopoulou won honors in GOURMET AWARDS 2008-2009.
Ktima Angelakopoulou for three generations is venturing in the field of wine and olive oil. Since 2005 with the reconstruction, modernization, expansion of plant and equipment but also standardization and bottling of products, it is starting again with a new format. It starts an effort to revive the rest of traditional products of the estate: traditional vinegar, balsamic vinegar and molasses. Today, the old large farm with 120 years of history, has an area of about 200 acres around the villages of Koumari and Chatzi of Egion, with olive groves, and vineyards. The area and the soil and climatic conditions are suitable for the production of olive oil, currants and wine of excellent quality.