Vinegar

Selected Vinegar from Spain

SHERRY VINEGAR 10% ACIDITY

Vinagre de Jerez is the result of the acetic fermentation of suitable wines made from grapes produced in the production area of the Denomination of Origin, with an aging in wooden boots at least 2 years. In addition, this vinegar has notes of vinegars with a hearth above 60 years.

Total Acidity: Minimum 70g/l.
Residual Alcohol: Maximum of 3% by volume.
Dry extract: Minimum of 1.30gr / liter and º acidity.
Ashes: Between 2 and 7 gr. /liter.

Sherry vinegar obtained after aging in American oak barrels for a period of time superior to 2 years and with notes of Vinegars over 60 years.

Available in 8,4 fl Oz, and 33,8 fl Oz bottles.

SHERRY VINEGAR 8% ACIDITY

Reserva Sherry Vinegar is the result of the acetic fermentation of suitable wines made from grapes produced in the production area of the Denomination of Origin, with an aging in wooden boots at least 2 years.

Total Acidity: Minimum 70g/l.
Residual Alcohol: Maximum of 3% by volume.
Dry extract: Minimum of 1.30gr / liter and º acidity.
Ashes: Between 2 and 7 gr. /liter.

Sherry vinegar obtained after aging in American oak barrels for a period of time of more than 2 years.

Available in 8,4 fl Oz, and 33,8 fl Oz bottles.

SHERRY VINEGAR 7% ACIDITY

Sherry Vinegar is the result of the acetic fermentation of suitable wines made from grapes produced in the production area of the Denomination of Origin, with an aging in wooden boots at least 6 months.

Total Acidity: Minimum 70g/l.
Residual Alcohol: Maximum of 3% by volume.
Dry extract: Minimum of 1.30gr / liter and º acidity.
Ashes: Between 2 and 7 gr. /liter.

Sherry vinegar obtained after aging in American oak barrels for a period of time of more than 2 years.

Available in 8,4 fl Oz, 12,7 fl Oz, and 25,3 fl Oz bottles, and 169 fl Oz container.

SHERRY VINEGAR PEDRO XIMENEZ 7% ACIDITY

Coming from the acceptance of grape wines Palomino and Pedro Ximénez. They emphasize their aromas to raisins, conjugating with great harmony the aromatic intensity coming from the acetic fermentations. In the mouth it is round, dense and with a characteristic sweet and sour taste.

Elaborated with dry sherry wines and Pedro Ximénez wine, which has been acidified by the system of soleras and criaderas, both the aging system and the wines from which it comes, especially Pedro Ximénez, give this vinegar its aromatic characteristics and its touch Slightly sweet and sweet, very suitable for both traditional and high-class cooking and baking.

Total Acidity: Minimum 70g/l.
Residual Alcohol: Maximum of 3% by volume.
Dry extract: Minimum of 1.30gr / liter and º acidity.
Ashes: Between 2 and 7 gr. /liter.

Sherry vinegar obtained after aging in American oak barrels for a period of time superior to 6 months.

Available in 25,3 fl Oz bottles.

ECOLOGICAL BALSAMIC VINEGAR

Aroma typical, balanced, notes to oak. Free from strange flavors and odors. Organic red wine vinegar, concentrated grape must.

Contains sulfites.

Format of the bottle: Dórica glass bottle capacity 8,4 fl Oz.

BALSAMIC VINEGAR OF MODENA

Aroma typical, balanced, notes to oak. Free from strange flavors and odors.

Ingredients: Wine vinegar, concentrated grape must, colorant (E150d), preservative (E-224). Contains sulfites.

Format of the bottle: Marasca square glass bottle capacity 8,4 fl Oz.