Traditional healing from the vinegar house reaches the tables.

In the early hours of the morning in the North Aegean, we gather the fruits that have grown in the unique wind. We meticulously examine each one to select the most precious and healthiest ones. Each fruit is a harbinger of future healing vinegars. When we return to our farm, the oak barrels in our vinegar house are waiting to ferment the fruits.

The fruits’ maturation over time within the oak barrels teaches us patience. As the fruits wait, they complete the fermentation process and reach your traditional healing tables.

At our vinegar workshop, we have the opportunity to learn the intricacies of vinegar making, the fruit-picking process, the vinegar mother, the oak barrels, and the value of every drop of our traditional healing vinegar from Chef Gizem Manisalı. We also have the chance to taste the vinegars that have completed the fermentation process.