Our Production

AIGRE S.A., established in 2014 and based in Pyrgos, Peloponnese, Greece, operates a modern state-of-the-art production facility where all categories of our vinegar products are manufactured. Our facilities also house the company’s administration offices.

Each production is carefully tailored to specific customer requirements using selected high-quality raw materials. Our production processes fully comply with European Union legislation and international quality standards.

We apply strict quality control procedures throughout every stage of production, continuously monitored by specialized and experienced personnel to ensure safe, hygienic, and premium-quality vinegar products.

• Certified Production
• Compliance with E.U. Legislation
• Strict Quality Control
• Full Product Traceability

Natural fermentation

We produce our vinegar using the method of natural fermentation.

Vinegar is produced through the natural fermentation of wine alcohol over a controlled period of time, without the addition of sugar, with the assistance of acetic bacteria.

At AIGRE S.A., rapid submerged fermentation technology is applied using stainless steel 316 fermentation tanks equipped with bottom air diffusion systems. During the process, oxygen is continuously introduced, allowing the acetic bacteria to efficiently transform the alcohol into vinegar under carefully controlled conditions.

At the end of the fermentation process, the finished product is drained, while a small quantity is retained to support the consistency and continuity of the next production batch.

This method ensures product stability, consistent quality, balanced acidity, and the preservation of the vinegar’s authentic aroma and character.