Categoría de producto
Vinagres griegos
A carefully selected range of Greek vinegars spanning wine, fruit and balsamic subcategories. From everyday white and red grape vinegar to organic unfiltered apple cider, pomegranate specialties and an extensive flavoured balsamic range, all in retail and foodservice formats.
Balsamic, grape, apple cider and flavoured. A full Greek range.
Download Greek Vinegars catalogue (PDF)Product overview
A carefully selected range of Greek vinegars spanning wine, fruit and balsamic subcategories. From everyday white and red grape vinegar to organic unfiltered apple cider, pomegranate specialties and an extensive flavoured balsamic range, all in retail and foodservice formats. Every item in this category is sourced direct from vetted Greek producers, with full traceability, product specifications and certifications available on request. Available for retail, foodservice and, where relevant, bulk and private-label programmes.
Wine (Grape) Vinegar
Fruit Vinegar
Balsamic Vinegar & Cream
Applications and channels
Greek Vinegars from theGreex is supplied across the full commercial spectrum, from supermarket retail to foodservice and industrial use.
Retail
Consumer-ready greek vinegars in shelf-ready formats: glass jars, PET, tins, cups or vacuum packs depending on the sub-range. Suitable for supermarkets, delis, specialty grocers and gourmet gift channels across Europe, the UK, the GCC and beyond.
Foodservice (HoReCa)
Chef-grade greek vinegars in catering formats for hotels, restaurants, caterers and central kitchens. Balanced flavour profiles, consistent supply and specification sheets that make menu planning straightforward.
Bulk
Bulk greek vinegars for repackers, blenders, industrial users and downstream processors. Tank, drum, IBC and food-grade bag-in-box options where available, with certificates of analysis and traceability to the producer.
Private Label
Full private-label programmes for greek vinegars: recipe fine-tuning, packaging artwork coordination, label compliance for EU, UK, GCC and other target markets, plus MOQs that work for growing brands rather than only for the largest importers.
Packaging
Typical packaging options for greek vinegars. Additional formats are available on request and adjusted for private-label programmes.
- Retail formats: jars, tins, cups or pouches sized for supermarket and specialty shelves
- Foodservice formats: catering pails, larger jars and vacuum packs
- Bulk options where applicable, from drums to IBCs
- Private-label packaging and artwork coordinated with the producer
Export capabilities
theGreex operates as a full export partner for greek vinegars, coordinating production, documentation, logistics and after-sales in one accountable relationship.
- Direct sourcing from Greek producers, no unnecessary intermediaries
- Groupage: multiple producers consolidated into one shipment and one invoice
- Documentation handled end-to-end: CoA, allergen, PDO/PGI, organic, health and origin certificates
- Incoterms flexibility: ex works, FCA, FOB or CIF at your preference
- Cold-chain and ambient logistics coordinated with vetted freight partners
- Regular supply serving buyers across the EU, UK, GCC, Japan and North America
Frequently asked questions
- What acidity levels do your Greek vinegars carry?
- Standard white and red wine vinegar: 6.0% acetic acid. Apple cider vinegar: 5.0%. Organic unfiltered apple cider: 5.0% with the natural 'mother'. Balsamic vinegar of Modena PGI (bottled in Greece for selected retail programmes): 6.0%. Every batch has a certificate of analysis confirming acidity, density and Brix.
- What is the difference between balsamic vinegar and balsamic cream?
- Balsamic vinegar is fluid and acidic (typically 6% acidity, 20–30° Brix), used for dressings and marinades. Balsamic cream is reduced and thickened with grape must, sitting around 40–50° Brix with lower acidity, for plate finishing and dessert drizzle. We supply both in classic dark and white styles.
- Which packaging is available for retail and foodservice vinegar?
- Retail glass: 250 ml, 500 ml, 750 ml and 1 L. Balsamic cream: 250 ml squeeze bottle and 500 ml glass. Foodservice: 5 L PET, 10 L HDPE and 20 L bag-in-box for kitchens. Flavoured balsamic creams ship in 250 ml squeeze bottles for line service.
- What is the difference between filtered and unfiltered apple cider vinegar?
- Filtered ACV is clear and neutral in appearance, preferred for retail volume. Organic unfiltered ACV retains the 'mother' (cellulose-based bacterial culture) and appears cloudy; it targets the health-conscious segment and specialty stores. Both are naturally fermented, not blended from acetic acid.
- Which flavoured balsamic creams do you supply and where do they sell?
- Fig, pomegranate, forest fruits, orange & lemon, strawberry, honey and barbeque. They perform strongly in speciality retail, deli, hotel breakfast buffets and grill restaurants, and are frequently included in gourmet gift boxes with olive oil and sea salt.
- Can you produce organic and unfiltered lines under private label?
- Yes. Organic wine and apple cider vinegar private label typically starts at 3,000 bottles per SKU in 500 ml glass, with an EU BIO certificate per shipment. Artwork must display the certifier code and, for retail, the EU organic leaf logo per Regulation 2018/848.
- How should vinegars be stored in a warehouse and in-store?
- Ambient, dry, upright, away from direct sun. Balsamic and unfiltered vinegars may show natural sediment which is harmless. Shelf life is 24 months for wine vinegars, 36 months for balsamic and balsamic cream, printed on the neck or back label.
- Are your vinegars gluten-free and allergen-friendly?
- Wine, apple cider and grape-must based balsamic vinegars are naturally gluten-free. They are free from the 14 major EU allergens. Flavoured balsamic creams using natural fruit concentrate are also allergen-free; each SKU carries an updated allergen matrix.
Interested in greek vinegars?
Tell us your target market, packaging and volumes. We'll match you with the right Greek producers and coordinate samples, specs and shipment.
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Buyer's guide
Go deeper in the Buyer Guides
Origin, production, PDO / PGI certifications, harvest timing, packaging, private label and export documentation, written from our practical experience shipping to buyers across the EU, GCC and beyond.
Browse all buyer guides →Sourcing stories
How buyers work with us in greek vinegars
From the Journal
Further reading on greek vinegars
Export solutions
How we run this as an export programme
How theGreex structures greek vinegars as an export programme: producer network, quality control, private label and logistics.
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Category capability
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