Elegant vinegar with shades of pink. Its bright aromas with iodine notes are reminiscent of chamomile flowers. Its dry flavour lets graceful hints of herbs (such as absinthe, bay leaf, rosemary and thyme) shine through.
Its unique flavour, bursting with aromatic notes, makes it an ideal condiment for starters, fish, marinates and salads.
This vinegar is crafted according to a method invented in 1823 by German chemist Schützenbach. Unlike most commercial vinegars, it undergoes a long aging process. Ten times slower than usual industrial techniques, the Schützenbach method consists in exposing the alcohol to the air as much as possible by circulating the vinegar in various sections of a large tank. The greater contact area between air and alcohol intensifies the transformation of alcohol to vinegar by bacteria. This method allows the vinegar to better retain the flavours and aromas of the base wine, while also imparting a mellower taste.
Founded in 1908 by Agustin Badia Badia, the company was originally dedicated to making and selling wine. It has changed a lot over five generations: still a family business operated by the Badias, it now specializes in making artisanal vinegars of the finest quality, combining over a century of experience with modern technology.
Lleida, Catalonia, Spain.
Wine vinegar, concentrated grape must, natural aromas.
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