Description

This is a format that stands out for its perfect presentation with metal label. Red wine vinegar of organic production, produced by addition of acetic acid bacteria for the transformation of alcohol into acetic acid (vinegar) in oak barrels during 12 months minimum. Then this organic vinegar is blended with grape juice concentrated (50%-50%), the blend is aged 6 months in wooden barrels to get this sweet and natural organic balsamic vinegar.
Production: Acetic fermentation of Red organic wine, obtaining vinegar naturally. After we add organic concentrated grape juice, then the blend is macerated and aged.
Varieties: Cabernet Sauvignon, Syrah and small amounts of other.