Vinegar made from cooked grape must (Mosto cotto) from La Mancha. Mainly from Airén grapes.
Once the must is boiled, it is introduced into our oak barrels (mother barrels), which contain special acetic acid bacteria from the production of previous years.
Each spring it is filtered and successively transferred. The minimum aging period is 4 years, during which a system similar to the aging in soleras is carried out. The vinegar is passed from the upper barrel and in less time, to the barrel with older vinegars.
The key to creating this balsamic vinegar is to achieve the perfect sugar content, which together with the maturation in barrels for a minimum period of 4 years, makes our vinegar have a complex and sweet-sour taste.
White wine vinegar 4x5LRed wine vinegar 4x5L