The production of this rare vinegar is directly related to production of THALASSITIS.
In our effort to improve THALASSITIS as much as possible, we devised the hybrid method of acidification, combining the traditional French recipe in Orleans with the one of the Aceto Balsamico in Italy.
Thus, the Asyrtiko’s must which is not considered qualitative enough for THALASSITIS is divided into two equal parts, following different paths for four years until they meet again.
One part first becomes a dry wine which then is oxidized in 500lt oak casks, according to Orleans tradition. The resulting vinegar ages in old oak barrels of 225lt for 4 years. The second part of the must is simmered over a low flame in copper cauldrons and reduced till it is thick, aromatic and a quarter of its initial volume. The second part of the must is simmered over a low flame in copper cauldrons and reduced till it is thick, aromatic and a quarter of its initial volume. After 4 years the two parts are blended and result this unique, sweet, complex and very aromatic vinegar which matures for 1 year in old 500lt oak barrels.
This unique, sweet AGED ASSYRTIKO VINEGAR with a complex aromatic profile is bottled in elegant 250ml bottles without further procedures or filtering. Each crop only yields only 5,000 bottles! Enjoy it in frugal quantities.