Vinegar made from wines from La Mancha. Mainly from the Airén variety.
The elaboration process used has been the NATURAL METHOD by slow fermentation in surface cultivation.
This process is also called the Schützenbach or German method. The vinegar obtained by this method is characterized by the aroma and the singular taste provided by the slowness of the acetification process, which is favoured by the simultaneous ageing, and the continuous contact with oak wood chips.