PRODUCTION. From ripe grapes of the Assyrtiko variety, must is obtained, which is divided into two parts. • One part of it is concentrated and a concentrated must is obtained, with a sugar content of about 850 g/l. • The second part is vinified and a dry white wine is obtained, approximately 13.5% vol, which is transferred to wooden (oak) acidifiers of the Orleans type, in which it is acidified. The acidification process takes about 6 months. AEGING. After 6 months, the new dry vinegar is transferred to age in oak barrels (225 lt) for four (4) consecutive years. Then, it is mixed with the concentrated must of the corresponding harvest. This results in a Sweet Aged Vinegar, which is further aged for one (1) more year in oak barrels (500 lt). BOTTLING. The vinegar aged for five (5) continuous years is then bottled without any other additions and interventions in glass. In this way, it preserves all its organoleptic characteristics.