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Vinegar bittersweet and full bodied, pleasant to the taste and aroma which is reminiscent of the old cellars of Jerez.
It has a deep mahogany colour, with soft nose and aftertaste to Palo Cortado. This vinegar is spoiled fruit of development and ageing for years in oak barrels.
The techniques used for acetic fermentation processes are Mozarabic, and traditionally used in Al-Andalus and rescued from ancient treatises of the fourteenth century.