Apathetic fermentation of organic red wine, obtaining vinegar in a natural way
Cabernet Sauvignon, Syrah and other smaller varieties
Vinegar that stands out for its perfect presentation by its label. Biologically produced balsamic wine vinegar, made by adding adheretic bacteria for the transformation of alcohol into acetic acid (vinegar)
This vinegar is mixed at approximately 50% with concentrated organic grape must and the mixture is macerated for 18 months in barrels, once this time has elapsed, it is bottled for consumption with a more concentrated aroma and flavor.
Produced in Andalusia, Spain