Vinegars
Elaboration
The following procedure is used to convert the wines into vinegar. Firstly they are stabilised, and acidified by inoculation with pure cultu- res of "acetobacter" bacte- ria, until the perfect degree of acidification is reached. The vinegar obtained then undergoes an ageing pro- cess in American oak casks previously seasoned with aged wines. These casks are stored in cellars with the ideal temperature and humi- dity conditions for vine- gar-making. This vinegar is named Solera base.
The wines selected for producing vinegar are healthy wines which have previously undergone a process of biological ageing or oxidative ageing in American oak barrels.
Only wines free from microbial contamination and with a pure, clean smell and taste go to make our vinegars. All our vinegars undergo strict quality controls, beginning with the basic ingredients (wines) used to make them.
When the above production process is comple- te, the vinegars are stored in casks and checked periodically for the presence of microorganisms, to ensure that their organoleptic properties are intact and to avoid contamination.
Before the vinegars are bottled, the analytical parameters are checked and the reference sam- ples are periodically inspected for each batch.
The wines selected for producing vinegar are healthy wines which have previously undergone a process of biological ageing or oxidative ageing in American oak barrels.
Only wines free from microbial contamination and with a pure, clean smell and taste go to make our vinegars. All our vinegars undergo strict quality controls, beginning with the basic ingredients (wines) used to make them.
When the above production process is comple- te, the vinegars are stored in casks and checked periodically for the presence of microorganisms, to ensure that their organoleptic properties are intact and to avoid contamination.
Before the vinegars are bottled, the analytical parameters are checked and the reference sam- ples are periodically inspected for each batch.
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Vinagre ecológico elaborado a partir de una seleccioón de vinos de calidad superior "Pedro Ximénez" certificados ecológicos.
Aroma a uvas pasas, caramelo, miel, envejecido en barrica de roble americano. Retrogusto largo, muy persistente y atractivo. Una auténtica exquisitez. RECOMENDACIONES: Ensaladas tibias de mariscos, platos de caza, escabeches y postres a base de frutos rojos silvestres. ACIDEZ: 6% Variedad de uva: Pedro Ximénez. |
Organic vinegar made from a selection of premium wines "Pedro Ximénez" certified organic.
Aroma of raisins, caramel, honey, aged in American oak barrels. Long aftertaste, very persistent and attractive. An authentic delicacy. RECOMMENDATIONS: Warm seafood salads, game dishes, pickles and desserts based on wild red fruits. ACIDITY: 6% Variety of grapes: Pedro Ximénez. |
