TRADITIONAL VINEGAR BY VAIMAKI FAMILY

The Vaimaki Family produces Oxos in their vineyard in Zitsa, close to Ioannina, Epirus,Greece.

Oxos is produced according to traditional methods using local Epirotic varieties of grapes, such as Debina and Vlachiko as raw materials. After stemming and crushing, the crushed grapes are boiled and separated from their solid components leading to acetification.

Once the acetification has been completed the newly made vinegar is moved to smaller barrels to start the aging process.