The best vinegar comes from the land of the finest wines
Vinegars from our home – Haro, the wine capital of La Rioja, a land filled with flavours, where taste, aroma and quality meet.
We produce vinegar slowly, gently and rigorously, using select shoots from organically-produced vines. We prepare the sheaves on site, cutting them down before placing them in the 35,000 litre tanks, where the fermentation process begins and will last for about 10 days. By having the wine roll over the shoots, we enable it to be in contact with the air more. Thus, acidification is achieved in a steady, natural way: a traditional process which converts the wine into acetic acid, resulting in a fine vinegar.