This organically produced balsamic wine vinegar is made by adding acetic bacteria to transform alcohol into acetic acid (vinegar).
The vinegar is mixed approximately 50% with concentrated organic grape must. This mixture is macerated for 18 months in barrels, and when this time passes it is bottled for consumption with a more concentrated aroma and flavor.
Production: Acetic fermentation of organic red wine, obtaining vinegar naturally
The activity of the company starts in 1999.
All activities carried out by this company are carried out taking into account the environment. "Oro del Desierto" extra virgin olive oil, with which the product is marketed, is made from organic and traditional olives, with traditionally selected...
