Pedro Ximénez Vinegar
From the heart of Andalusia, a true delicacy
Made from sun-dried Pedro Ximénez grape must grown in the Montilla-Moriles area (Córdoba) and aged in American oak.
Gastronomy
The perfect condiment to jazz up any dish, from salads to meat dishes. Combine it with strawberries or give a special touch to ice cream and chocolates. Try making a simple reduction by simmering the vinegar and then use to accompany or decorate mi-cuit foie gras or vegetable and fish tempura.
Tasting notes
Aroma of raisins, caramel, and honey with a hint of toasted notes thanks to its ageing in American oak.
Made from sun-dried Pedro Ximénez grape must
Particularly fascinating is the artisan way in which this Pedro Ximénez grape must is obtained. The bunches, cut by hand, are moved in boxes to the so-called ‘paseras’, where they are exposed to the sun, stretched out on nets for a few days. They are turned over regularly so that all the grapes are equally sunny until they reach the optimal point of passerillage. Afterwards, they are taken to the winery where they are carefully pressed to obtain the juice or must from the sun-dried Pedro Ximénez grapes.
