Product description: The traditional vinegar is made like in the old times. From wine. The quality of the grapes on the slopes of aigialeia is the number one factor for the production of wine which will become the basis for the product. After its production, the wine is being transferred to traditional oak acetators led to a slow but quality acetification. The fresh vinegar after the production is rich in flavors and aromas but harsh and tangy, because of its newness. It matures for at least another 6 months in small oak barrels. That way, it is developing the complex and rich aroma and spicy and full bodied flavor.
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.