With a history of more than 5,000 years, as its first traces are founded in Egypt and Mesopotamia before 3000 BC, vinegar is probably the first flavor that man used to add to his food to make it more tasty. It is the product of a chemical reaction, which Pasteur described only in the 19th century, and which converts ethyl alcohol into acetic acid with the help of mycoderma acedi, is now produced by many methods and from different raw materials. However, the name "pure vinegar", under the Greek law, has the right to bring only those products which come exclusively from the raw materials of the wine sector without any other addition. The Zafiropoulos Vinegars insists on the process of natural fermentation and uses  Greek raisins and wines from the vineyard of Attica as a raw material.