Our red balsamic vinegar is made from Cabernet Sauvignon grapes grown on our estate: acidification is then carried out by hand by master winemakers at El Majuelo in Jerez de la Frontera.
In 2017, as part of our endeavour to enhance the biodiversity of our estate, we decided to pay tribute to what is known as the Mediterranean Triad: We already had olive groves and cereal crops, but no vineyards, so we planted different vines, both red and white. The fruit from these vines makes it possible for us to create this vinegar, which is an excellent complement to our EVOOs.
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SUGGESTED USES
Sauces
Marinades
Chutneys
