This vinegar was made from wines obtained from the Pedro Ximénez grape, typical of Andalusia. Aged for 10 years in American oak barrels, this vinegar is remarkably balanced with a very pleasant sweet touch reminiscent of Italian balsamic vinegars. This vinegar is a must for several of our professional customers, including the Michelin-starred chef of the OXTE restaurant, Enrique Casarrubias. Ideal for deglazing meats such as pork or duck as well as vegetables but also for making marinades. Grape variety 100% Pedro Ximénez Acidity 7° Production method Solera