Delicatessen

Alexandra Manousakis created the Terroir series products to highlight the imprint given by nature to its products. Terroir is the environment, the culture, the aromas and flavors that are hidden in the soil and form the character of a product. Apart from those, also the people living there are a pie..

Through a careful acidification process of  selected Semillon grapes, a dense, aromatic vinegar is produced, which will form the basis for a variety of aceto.  It is then aged for two years in oak barrels of 225 liters.  The aromatic potential is enriched by the barrel, giving a result of high gastr..

Through a carefully controlled acidification process, a dense, aromatic vinegar is produced, which will be treated in different ways to produce a variety of acetos. Ages for one year in 225 litre oak barrels.  The barrel enriches its aromatic potential, while its affordable price turns a gastronomic..

Through a carefully controlled acidification process, a dense, aromatic vinegar is produced, which will be treated in different ways to produce a variety of acetos. The clarification of this vinegar is to maintain its light golden-yellow color, being ideal for every use and mainly for dishes where w..

Vinegar, 5 years old, mixed with nectar of small fruit and herbal extracts of cinnamon, clove and coriander. Served with trimmed ice as aperitif or digestive...

Vinegar, 5 years old, mixed with nectar of small fruit and herbal extracts of spearmint, mind and verbena. Served with trimmed ice as aperitif or digestive...

Vinegar, 5 years old, mixed with nectar of small fruit and herbal extracts of peppers, cardamom, ginger. Served with trimmed ice as aperitif or digestive...

The aging lasts for about 8 years and follows a route through oak, chestnut , cherry and honey barrels, with a capacity ranging from 3 to 50 liters. Thus, it earns a complex and sophisticated bouquet of scents that alternate between tobacco and vanilla, coffee and chocolate, spices and fresh herbs, ..

The oak barrels in which this vinegar ages for about 2 years offer it a fine structure, as well as a complex aromatic character both on the nose as on its robust flavor. Its acidity is elegant and delicate thus adding finesse...

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 conce..