Vinegar made from wines from La Rioja by slow fermentation in surface culture: NATURAL METHOD by which acetic acid bacteria transform the wine into this food with such healthy qualities without any intervention other than air.
The vinegar obtained is aged in French oak barrels in our ageing cellar for more than 40 years.
Our processes certify respect for the public and environmental health.
Wine vinegar, colouring E-150d. Contains sulphites. Acidity 6º.
Food Information on allergens that may be found in our products
