The traditional vinegar "Oxos" is a pioneer idea of the family of the experienced, grrek enologist Vasilios Vaimakis in Zitsa of Epirus, northwestern Greece. It follows the traditional method of production vinegar of the old households in Epirus.
It is produced by fermentation of the must from local veriety of grapes. By Virtue of its method of production "Oxos" is full of micro-nutrients as polyphenols, which are known to reduce the risk of cardiovascular diseases, products og the autolysis of the yeasts like amino acids, peptides, nucleic acids, vitamins etc. and metals and oligoelements like potassium, ferrum, magnesium, phosphor etc.
Grape variety : Debina, Vlachico
Color : Deep brown-red
Aroma : Raspberries, strawberries
Flavor : Dried fruits and cinnamon, fruity, spicy crazy-tart
Aging : 5 years in oak and chestnut barrels
