Vinegar 5 years old

The first part of Assyrtiko must after becoming dry wine is acetified in oak 500lt acetifiers according to the traditional method of Orleans. The new dry resulting vinegar is aged for 4 years in old oak barrels of 225lt. The second part of the must is boiled over low heat in copper kettles and concentrated to at least one quarter of its original volume, giving us a thick aromatic molasse. After 4 years these two parts are regathered and joined forever. The sweet vinegar resulting from this compound is aged for at least another year in old oak barrels of 500lt. So a rare, sweet, aromatic, complex aged Assyrtiko vinegar is born.