Organic Mousto Balsamic Vinegar

Mousto Balsamic Vinegar

Our Mousto Balsamic Vinegar is ultra-pure, free from corn syrup, added sweeteners, sulfites, or thickeners. Produced using grapes harvested by the monks of the Agia Triada Monastery, it is made from ancient Romeiki grapes, sweetened with Petimezi—a traditional grape molasses—and aged in oak barrels. There’s no ingredient list because it’s made from just one single, wholesome ingredient. The result? Flavors that are simply divine.

Health

Our Mousto Balsamic vinegar is rich in antioxidants, particularly polyphenols, which help reduce oxidative stress and may lower the risk of chronic diseases. It helps stabilize blood sugar levels, making it beneficial for managing diabetes. The acetic acid in balsamic vinegar promotes digestion, supports heart health by reducing blood pressure, and may assist with weight management. Additionally, its anti-inflammatory properties may provide relief for those with inflammatory conditions.

17th Century Agia Triada Monastery

Since the 17th century, Crete’s Agia Triada Monastery has been a symbol of tradition and craftsmanship. From these sacred grounds comes our Greek Mousto Balsamic Vinegar. The Monastery has always grown food with integrity, free from pesticides and herbicides, preserving Crete’s rich heritage and timeless excellence.

Harvesting

At the heart of every harvest season are the hands that tend the vines and pluck the grapes. Crete’s vineyard workers, often generations of monks from the Agia Triada Monastery, bring an unparalleled level of dedication and expertise to their craft. Their deep knowledge of when to pick each grape variety, how to handle the delicate fruit, and their tireless work under the sun ensure the highest quality of the harvest.

Grape Variety: Romeiki

The Greek Romeiki Grape has a unique flavor profile that is both sweet and slightly tangy. Its high sugar content makes it ideal for creating sweet products like Petimezi (grape molasses). The Romeiki grape is known for its smooth, well-balanced taste, making it perfect for traditional Greek vinegar and wine production. An ancient variety, untouched by GMOs.

Balsamic Vinegar Aging in Oak Barrels

Our Greek balsamic is carefully crafted from vinegar aged for five years in oak barrels in the Monastery’s dungeons. At the end of the aging process, we add Petimezi—grape must—to infuse a delightful sweetness on the finish. Light in acidity and velvety smooth, it contains no additives, no caramels and no added sugar.