Starts the process from a cava, aged between 12 and 16 months of ageing, where the more fruity aromas prevail. 5 to 7 days, in a tank at 25 ° C, we oxygenate cava to eliminate the carbon and thus obtain optimal conditions for acetobacter to transform alcohol into acetic. The cetifiying oak barrels are carefully filled up to 2/3 of their capacity, below the veil that the acetobacter has formed.
They will be required 2 years of barrel aging to obtain this special vinegar.
Cava BalsamicsMade out of sweet cava. White, fresh and citric balsamic vinegar. Ideal for vinegar reductions, game, fine and spicy carpaccios, Asian cuisine, salads and desserts. Excellent with vanilla ice cream and to complement any Mediterranean dish.