During the fermentation process, only the alcohol from the wine becomes vinegar. The other aromas and flavours only stay in the vinegar if the method used is slow and delicate.

This is why, even when competing against quick, industrial fermentation systems for producing high volumes of vinegar with few sensory layers, here at Badia Vinagres we have chosen to stick with a traditional method that has been used for almost 200 years.

Invented in 1823 by the German chemist Schützenbach, the method consists of a slow and painstaking process to extract the best features of vinegar and its base wine in order to better preserve the aromas and flavours, achieving a very pleasant touch of acidity.

Special mention should be given to the last step of the manufacturing process of our Riesling and Merlot bittersweets, which is followed by a maturing stage in carefully selected French oak barrels.

During this aging phase, the wood incorporates aromas from the exchange reactions between the two materials, thus refining and balancing the resulting vinegar.