“Oxos” is a traditional vinegar which is being produced by our family since the 19th century. Must from grape varieties of Epirus is completed autogenously, by native acetobacter flora, after a stay in wooden barrels for 9-12 months,...
ths, without interferences or additives. The vinegar is then aged in oak barrels for at least 7 more years, and bottled raw and unfiltered.
Grower: Vaimaki Family
Raw Material: Debina 100%
Calories: 3 Kcal
Carbs: 0.75 gr
Packaging: 250ml / 500ml
Viticulture: Organic
Production
Acidification: 9-12 months in 500lt oak barrels
Maturation: 7 years in oak and chestnut barrels
Sugars: 0.75 gr
