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Production
and ageing:
Crismona
S.A. vinegars are made exclusively using wines from
the D.O. Montilla-Moriles area.
The
healthy wines which are selected to make vinegar undergo
a biological or oxidative ageing process for at least
10 years in barrels of American oak, following the
traditional system of soleras and criaderas, in the
company's wine cellars in Doña Mencía.
The
wines are stabilised, clarified and filtered, and
are then submitted to a process of acetification in
a fermenter by inoculating pure cultures of acetic
bacteria, activated by oxygenation and with strict
temperature control.
During this process the alcohol contained in the wine
is transformed into acetic acid. The vinegar obtained
is clarified and filtered, and then undergoes different
coupages with the base of Pedro Ximénez wine,
an extraordinarily aromatic wine obtained from the
raisins of grapes of the same name, and is then left
to age again, using the traditional solera and criadera
system, for another 3 years.
Organoleptic
Data:
"Sotolongo
Balsamic Vinegar" is a very dark mahogany colour,
with a bouquet full of flavour and rich in nuances.
An
extraordinarily aromatic vinegar, its ageing in American
oak barrels is clearly sensed, along with a harmonious
blend of aromas of nuts and dried fruit, such as walnuts,
figs, raisins, dates, etc. On the palate it strikes
a bittersweet balance, making for a highly surprising
vinegar.
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