The vinegar, an old traditional condiment of the gastronomy, the "vinum acre" of the Romans, nowadays an indispensable condiment of our dishes. There are many different types of vinegars.

It is difficult to imagine a salad without the peculiar taste and aroma of the vinegar, like it is difficult to imagine the salad without the colour of the tomatoes or the pepper in spite that this is a new incorporation since the discovering of America, because in Europe we did not know before. In Europe the vinegar with the oil was profoundly incorporated in the kitchen, mostly in the Mediterranean area.

Before the discovering of America, in the Mediterranean culture there was a considerable liking for the salads. Nowadays a considerable number of testimonies from that time tell us that the lettuce, endive, carrot, garlic, pore, asparagus and cucumber was seasoned expert and delicately by the Romans and Greeks with the extra virgin olive oil, the vinegar and the salt.

From that time we have an old proverb, found in many Mediterranean languages, which says "To make a good salad, we need four good friends; a miser to put the vinegar, a prodigal to put the oil, a wise to put the salt and a crazy to mix all".

Behind this valid criterion, we can add that the quantity of vinegar used in salads should be about one fifth of the volume of oil.

Basically it is understood by vinegar the acid liquid and astringent from the acid fermentation of the wine, of course of the best quality. As much as good is the wine, better will be the vinegar. From that point, the importance of the wine from the region of Priorato and Jerez. Also there are vinegars from the acetic fermentation of the cider, beer... Also it is possible to elaborate vinegars from the malt, beet, some fruits, the basic component of the acetic acid it is the water. However, there is a big difference between these vinegars and those made from wine

Carlos Arbelos

This vinegar is produced in the southern region of Priorato in Catalonia using exclusively the red grapes of the Garnacha variety. It is aged in oak barrels for more than 20 years. The vinegar is extracted from the barrels in small quantities, at intervals of no less than a year.
It is a completely natural product with no additives.
The Vinegar has a rosy, coppery-coloured hue with hints of orange, and is slightly opaque. It has a bold, powerful aroma which reflects its maturity. Intense and slightly acidic.

Brand: L’Estornell
Product: Traditional Garnacha Vinegar
Grape variety: Garnacha
Proprietor: VEÁ S.A.
Region of origin: El Priorat
Production: 12,500 litres
Barrels: 46 oak barrels
Presentation: 50 cl

L'Estornell Reserva Sherry Wine Vinegar is produced from choice Palomino Fino, the primary grape of Spain's renowned sherries. Aged in a solera of 24 oak casks, L'Estornell Reserva's aroma is pungent, its taste of nuts and ripe fruit delicately balanced by tangy acidity. Enjoy its intense flavour as a dressing for greens, in warm salads, cooked dishes and as a companion to L'Estornell extra virgin oil.

Origin: Jerez Vinegar Designation of Origin
Solera: 1/24
Grape variety: Palomino Fino
Time in barrel: 25 years
Acidity: 7%
Presented in 37.5 cl bottles, 12 bottles per case