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Variety grapes: Chardonnay grapes
Origin of grapes: Lérida, Spain
Elaboration: Aged 12 months in French oak barrels, method Schützenbach.
Tasting Notes: Characterized by a soft acidity. Only alcohol is transformed into acid while the other aromatic compounds are preserved in the vinegar, thanks to the Schützenbach method. Natural product, so it could produce a natural sediment.
Recommendations: Marinating fish, pickles, fish carpaccio, vegetables and salads.
Variety grapes: Cabernet SauvignonAcidity: 6ºOrigin of grapes: Lérida, SpainElaboration: Aged 12 months in French oak barrels, method Schützenbach Tasting Notes: Intense deep purple colour, smooth acidity and well rounded fruity...
Vinegar made from juice squeezed from apples picked at just the right ripeness. This vinegar’s acidity is smoother than wine vinegars and it has very balanced sweet notes. Perfect combination with...
: O-Med White Vinegar is made through a process first developed by Johan Sebastian Schützenbach in 1823. The Schutzenbach Method uses a vat filled with small balls and divided horizontally...