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.