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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 into three sections.
Wine is poured into the top section and the wine then trickles through the middle section which is loosely packed with balls. These balls provide a very large surface area on which acetic acid bacteria can become established and over which air is passed slowly from below. The vinegar is collected in the lower part of the vat and it is then pumped back to the top of the same tank to trickle down again, recirculating until the vinegar is fully formed.
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...
Variety grapes: Chardonnay grapesAcidity: 6º 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...