Oxos Vinegar Production

The production of Oxos is grounded in the use of locally sourced grape varieties, including Debina and Vlachiko, both native to the Epirus region. The process begins with the careful stemming and crushing of the grapes, followed by boiling and separation of the solids, which initiates acetification. This essential process occurs in oak barrels, which are enriched with small amounts of premium, aged vinegar to expedite the transformation. Both alcoholic fermentation and acetification proceed simultaneously within the barrels, under precisely controlled conditions at an ambient temperature of approximately 15-20°C. This meticulous approach ensures the creation of a vinegar with a refined and complex flavor profile, faithfully upholding the family’s commitment to quality and tradition.

This fermentation process can take several months, or even up to a year, to fully complete. The transformation is achieved by a blend of indigenous saccharomyces and acetobacter cultures. The barrels are half-full to allow for the circulation of air, which is essential for the survival of the acetobacters. As the fermentation progresses, a layer of polysaccharides forms on the surface of the liquid, known as the "mother of vinegar," which nourishes the acetic bacteria colonies, further enhancing the complexity of the taste and aroma of the final product.

Once the fermentation process is complete, the vinegar is transferred into smaller barrels, crafted from oak, to begin the aging process. The vinegar is carefully poured into these wooden barrels, where it is left to mature in full, sealed containers for an extended period, akin to the aging of fine wine. The aging process gradually softens the taste of the vinegar, resulting in a velvety smoothness, while preserving its distinct piquant notes and robust body. This aging process enriches its aroma with complex notes of spices and dried fruit, further elevating its quality.

Over time, the color of the vinegar evolves from a deep red to a rich, brownish-red hue, akin to that of a well-aged red wine. The bottling of Oxos vinegar is carried out without any processing or filtration, ensuring that the vinegar retains the beneficial byproducts of the autolysis of microorganisms involved in both alcoholic fermentation and acetification. As a result, Oxos vinegar is rich in micronutrients that offer numerous health benefits.