The depth and complexity of the Vinagres de Yema is a result of the time honored tradition of utilizing the solera method of aging. The process begins with the harvest of Palomino grapes grown near Jerez, Spain, and a series of barrels called criaderas. Each criadera contains vinegars with similar flavor characteristics, but that have been aged for different lengths of time. When the solera, the barrel with the oldest vinegar, is tapped for bottling, it is never fully drained. Instead, the remaining vinegar is then blended with vinegar from the next younger criadera, and so on through the series of bottles until the youngest is topped off with fermented must. Cepa Vieja comes from a solera containing vinegar that is 25 years old.
The Palomino Fino is the grape variety that Vinagres de Yema utilizes for their exceptional sherry vinegar. Acidity is 7% Vinagres de Yema is holding for the third year the Food Safety Certification from the International Food Standard governing body. This achievement was the result of a rigorous auditing process and reflects the company’s commitment to producing only vinegars of the highest quality
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Country of Origin Spain