The varieties of Roditis and currants from the slopes of Aigialeia give us must of excellent quality.

 The must is being concentrated and acetified slowly inside oak barrels, producing our fresh balsamic vinegar.

 This is followed by the process of maturation inside small oak barrels.

Once mature, the balsamic vinegar with the ripe, fruity yet acidic aroma and its rich aromatic flavor is ready for our table.

The Balsamic vinegar of the Aggelakopoulos Estate has won distinction in the GOURMET AWARDS 2008-2009.

Our vinegar is made with the good old-fashioned way. From wine.

The quality of the grapes on the slopes of Aigialeia is the beginning for the production of wine, which will become the basis for our vinegar.

After its production, the wine after is being passed inside traditional oak containers for a slow but qualitative acidification.

Once produced, the fresh vinegar is rich in flavors and aromas but at the same time harsh and tangy, because.

We leave to mature for at least six (6) more months inside small oak barrels, after which it finally develops the complex and rich aroma as well as its spicy and full bodied flavor.

Its sweet taste brings sweet memories from the a different era.

It is a valuable natural product, rich in energy, natural antioxidants, traces and natural grape sugars.

Up to some years back, it was being used as a dietary supplement as well as medicine. Today it is suitable for several traditional uses, such as:

- pudding and biscuits, instead of must (1 part molasses and 2-3 parts water),

- pastries, donuts and muffins, instead of sugar (1:1),

- syrup on ice cream, sweetener in yogurt, etc.

Nowadays it is also being used in modern gourmet dishes with meats, fish and vegetables, sauces and dressing.

At Aggelakopoulos Estate we create molasses according to the traditional method of condensing must from the exceptional and mature Roditis grapes, collected from our vineyards.

Characteristic variety of our region, Roditis, gives white wine cool, tasty and balanced, fruity character and a distinctive, complex flavor.

Serve at 9-12 ° C with seafood, fish, pasta, white meats or dishes with white sauces.

It is a product of Appellation of Superior Quality PDO (OPAP) Patras.