VINAVIN confirms the strong momentum of quality vinegar

On 8 and 9 June, we travelled to Córdoba to attend the 2nd VINAVIN Professional Vinegar Congress, an event that brings together producers, researchers, chefs and professionals from around the world with the aim of continuing to promote the value of quality vinegar.

For us, it was an opportunity to learn, share experiences and confirm that the quality vinegar sector is currently experiencing a particularly dynamic period.

A sector looking to the future

The congress programme addressed some of the sector’s main challenges. Research projects on vinegar production processes were presented, the current situation of producers was analysed, the need to join forces to give greater visibility to the product was discussed, and the importance of continuing to raise awareness about what distinguishes quality vinegar from other products was highlighted.

One of the ideas that was repeated throughout the different presentations was that the future of vinegar lies in education, communication and the defence of origin, authenticity and excellence. It is a message with which we feel fully identified.

We also enjoyed an outstanding showcooking session led by chefs María José San Román and Eva Millán, who demonstrated just how versatile vinegar can be and how it is capable of adding value to both traditional cuisine and the most creative culinary creations.

An award that fills us with pride

One of the most memorable moments of the congress came during the VINAVIN Awards ceremony. Our Chardonnay Balsamic Gardeny was honoured with the Gold Medal.

Receiving this recognition is a great source of pride for the entire Badia Vinagres team. Behind every bottle there are many hours of work, dedication and a way of understanding this craft based on quality and respect for the product. This award also highlights a type of vinegar that is still largely unknown to many people, despite its enormous gastronomic potential.

Beyond the presentations and the awards, what we value most from our time in Córdoba is the human side of the event. We felt warmly welcomed by a community of producers, researchers, sommeliers and chefs who all share the same commitment to promoting the culture of quality vinegar.

We were especially pleased to see the strong presence of women leading projects, taking part in the presentations and contributing their knowledge to the sector. We also witnessed a genuine willingness to collaborate among producers from different countries and protected designations of origin, convinced that only by working together will vinegar receive the recognition it deserves.

Before returning home, we also had the opportunity to take part in a master vinegar tasting, a sensory experience that provided the perfect ending to two inspiring days.

A great moment for quality vinegar

We leave Córdoba convinced that quality vinegar is enjoying a particularly significant moment. Research, gastronomy and education are all moving in the same direction, and more and more professionals are working to help consumers discover the true value of this product.

At Badia Vinagres, we are proud to be part of this movement and to continue working, day after day, so that this ancestral product takes its rightful place in kitchens here and around the world.

Badia Vinagres at Salón Gourmets 2025

From April 7th to 10th, we took part in the 38th edition of Salón Gourmets, the International Fine Food and Beverage Fair held annually in Madrid, which has become the most important event of its kind in Europe.

This year, the fair reached record-breaking numbers, with more than 2,100 exhibitors, 55,000 products on display, and 15,000 international professional visitors, generating a business volume exceeding 200 million euros. For the first time, IFEMA’s exhibition center hosted the event across six halls, covering a total of 90,000 m² of exhibition space and featuring nine active stages.

Salón Gourmets is much more than just a fair. It is a strategic showcase for high-end gourmet products and a privileged platform to discover the most cutting-edge innovations in the agri-food sector. It also serves as recognition for the people and companies who work tirelessly to raise the standards of excellence and quality in food production in our territory.

At this year’s edition, Badia Vinagres participated in the Hosted Buyers Program (HBP), which connects exhibitors with export capacity to top-level international buyers. This year, the program brought together professionals from 48 different countries, giving us the opportunity to meet with buyers from the United States, South Korea, Belgium, Ireland, New Zealand, Latvia, the Netherlands, France, Hungary, and many more.

Our goal was to strengthen our brand, enhance our national and international presence, and reconnect with trusted clients. We returned from Madrid with a full agenda of new key contacts to help us continue growing, with stronger partnerships, and with the shared feeling that all the effort and dedication were truly worth it.

With every participation in events like Salón Gourmets, we reaffirm our commitment to quality, innovation, and the international growth of the Badia Vinagres project. Thank you to everyone who visited our stand and to the organizers for making this first-class event possible.

The new era of the Badia range

Without a doubt, the most enriching experiences in life are those that connect us with our roots and traditions. And here at Badia Vinagres we do it through flavours that last over time.

Five generations and more than 100 years of artisanal vinegar production, in constant evolution, have left an indelible mark on our family heritage. And this has resulted in a great entrepreneurial and innovative spirit.

Each of our vinegars is the result of this family legacy, which has evolved through experience, passion and innovation. And it is through this constant evolution that today we have presented the news about our most traditional range: the Badia range.

We have designed some new labels, lending them a more modern touch which perfectly reflect our commitment to adapting to new times, but without losing the essence of our tradition.

What’s more, we have added a new product to the Badia line: organic white wine vinegar. Until now, the range was made up of organic red wine vinegar – the traditional one – and organic apple cider vinegar from Lleida, unfiltered and with mothers.

White wine vinegar is a fresher, more elegant variant of traditional vinegar. It is produced from the fermentation of white wine, from the Chardonnay grape variety. This fermentation process converts the alcohol in wine into acetic acid, resulting in a vinegar with a distinctive flavour profile.

This vinegar has a light, bright colour, with a soft and fresh aroma. Its flavour is delicate and slightly acidic; and unlike Cabernet Sauvignon red wine vinegar, which can have a more intense and robust note, white wine vinegar is smoother and more balanced.

It is ideal for salads, marinades, sauces and seasonings in which it is wished to accentuate the flavour. Its versatility in the kitchen makes it a highly appreciated ingredient by chefs and cooking enthusiasts, who can use it to lend a touch of sophistication to their dishes. In addition, white wine vinegar can also be used to marinate foods such as meat and fish, or even as an ingredient in refreshing drinks and cocktails.

In summary, the renewal of the Badia range of Badia Vinagres is much more than a simple update. It is a testament to our commitment to quality, tradition and innovation. Each vinegar are an expression of our territory and our dedication to offering you the best.