Our vinegar producers cultivate their organic grapes in two of the most renowned wine regions in Greece. Nemea, in the northeastern part of the Peloponnese, is known for the red wines made from its Agiorgitiko grapes - and it also happens to have a fascinating mythical and ancient Greek history. In the northwestern Peloponnese, the Achaia region produces some of Greece’s best white wines with the Roditis grapes that are used in our white vinegars.

Our vinegar producers cultivate their organic grapes in two of the most renowned wine regions in Greece. Nemea, in the northeastern part of the Peloponnese, is known for the red wines made from its Agiorgitiko grapes - and it also happens to have a fascinating mythical and ancient Greek history. In the northwestern Peloponnese, the Achaia region produces some of Greece’s best white wines with the Roditis grapes that are used in our white vinegars.

The vinegar producers we work with began their operation in 2005 with eight hectares of organic vineyards in Nemea. With so many wine producers in the area and so few quality, organic vinegars available, they decided to put their vineyards to work producing renowned Agiorgitiko grapes for what has become an array of excellent, innovative products, often combined with the bounty of other organic producers in Greece, like honey, berries, and herbs.

The vinegar producers we work with began their operation in 2005 with eight hectares of organic vineyards in Nemea. With so many wine producers in the area and so few quality, organic vinegars available, they decided to put their vineyards to work producing renowned Agiorgitiko grapes for what has become an array of excellent, innovative products, often combined with the bounty of other organic producers in Greece, like honey, berries, and herbs.

Nemea and Achaia are ideal environments for grape cultivation. Agiorgitiko grapes, small and spherical with a deep blue color, thrive in the north winds and low temperatures of Nemea, while white Roditis grapes flourish in mountainous Achaia. Both varieties are grown organically, which means our producers use sustainable methods to promote biodiversity and soil and water quality, without the use of synthetic inputs.

Nemea and Achaia are ideal environments for grape cultivation. Agiorgitiko grapes, small and spherical with a deep blue color, thrive in the north winds and low temperatures of Nemea, while white Roditis grapes flourish in mountainous Achaia. Both varieties are grown organically, which means our producers use sustainable methods to promote biodiversity and soil and water quality, without the use of synthetic inputs.

In early fall, our growers harvest the grapes by hand and bring them to the production facility, where they are vinified at low temperatures over a period of approximately twenty days. After another month, the aromatic Roditis wine turns into an intensely tart white wine vinegar and the complex Agiorgitiko wine yields a rich red wine vinegar.

In early fall, our growers harvest the grapes by hand and bring them to the production facility, where they are vinified at low temperatures over a period of approximately twenty days. After another month, the aromatic Roditis wine turns into an intensely tart white wine vinegar and the complex Agiorgitiko wine yields a rich red wine vinegar.

At this point, the vinegars are ready for a flavor infusion. The white wine vinegar is made into two varieties, one with thyme and one with honey. Our producers grow the thyme right on the vineyard and leave it out to dry in the sun before steeping it in the vinegar for several days. The honey comes from Fasilis, the same beekeeper that supplies us with our fir, thyme, and heather honeys. The sweet vinegar is a combination of the red wine vinegar and petimezi, a thick natural sweetener consisting solely of concentrated grape must.

At this point, the vinegars are ready for a flavor infusion. The white wine vinegar is made into two varieties, one with thyme and one with honey. Our producers grow the thyme right on the vineyard and leave it out to dry in the sun before steeping it in the vinegar for several days. The honey comes from Fasilis, the same beekeeper that supplies us with our fir, thyme, and heather honeys. The sweet vinegar is a combination of the red wine vinegar and petimezi, a thick natural sweetener consisting solely of concentrated grape must.

Once bottled, our vinegars are an excellent addition to any number of recipes. The herbal flavor of the thyme vinegar pairs well with dishes like roasted vegetables, while the honey vinegar is great on green salads and the sweet vinegar adds complexity to sauces and marinades. Of course, any of the vinegars pairs perfectly with our olive oil for a simple and delicious dressing.

Once bottled, our vinegars are an excellent addition to any number of recipes. The herbal flavor of the thyme vinegar pairs well with dishes like roasted vegetables, while the honey vinegar is great on green salads and the sweet vinegar adds complexity to sauces and marinades. Of course, any of the vinegars pairs perfectly with our olive oil for a simple and delicious dressing.

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Our vinegar producers cultivate their organic grapes in two of the most renowned wine regions in Greece. Nemea, in the northeastern part of the Peloponnese, is known for the red wines made from its Agiorgitiko grapes - and it also happens to have a fascinating mythical and ancient Greek history. In the northwestern Peloponnese, the Achaia region produces some of Greece’s best white wines with the Roditis grapes that are used in our white vinegars.
The vinegar producers we work with began their operation in 2005 with eight hectares of organic vineyards in Nemea. With so many wine producers in the area and so few quality, organic vinegars available, they decided to put their vineyards to work producing renowned Agiorgitiko grapes for what has become an array of excellent, innovative products, often combined with the bounty of other organic producers in Greece, like honey, berries, and herbs.
Nemea and Achaia are ideal environments for grape cultivation. Agiorgitiko grapes, small and spherical with a deep blue color, thrive in the north winds and low temperatures of Nemea, while white Roditis grapes flourish in mountainous Achaia. Both varieties are grown organically, which means our producers use sustainable methods to promote biodiversity and soil and water quality, without the use of synthetic inputs.
In early fall, our growers harvest the grapes by hand and bring them to the production facility, where they are vinified at low temperatures over a period of approximately twenty days. After another month, the aromatic Roditis wine turns into an intensely tart white wine vinegar and the complex Agiorgitiko wine yields a rich red wine vinegar.
At this point, the vinegars are ready for a flavor infusion. The white wine vinegar is made into two varieties, one with thyme and one with honey. Our producers grow the thyme right on the vineyard and leave it out to dry in the sun before steeping it in the vinegar for several days. The honey comes from Fasilis, the same beekeeper that supplies us with our fir, thyme, and heather honeys. The sweet vinegar is a combination of the red wine vinegar and petimezi, a thick natural sweetener consisting solely of concentrated grape must.
Once bottled, our vinegars are an excellent addition to any number of recipes. The herbal flavor of the thyme vinegar pairs well with dishes like roasted vegetables, while the honey vinegar is great on green salads and the sweet vinegar adds complexity to sauces and marinades. Of course, any of the vinegars pairs perfectly with our olive oil for a simple and delicious dressing.