Produced by Marques de Valdueza in Extremadura, Spain

Made using pressed wine grapes (Cabernet Sauvignon, Syrah and Merlot), this vinegar is produced using the traditional Orleans method.  This involves a long, slow process in which the vinegar is left to ferment in oak barrels, where it is exposed to oxygen through holes in the top of the barrel to encourage surface-born bacterial cultures to form. This method produces vinegar of the highest quality; clean and bright with a subtlety lost in the accelerated modern methods generally used. 

The vinegar is then aged in four-year-old French oak barrels  for about 36 months to produce this complex vinegar with great depth. Wild fennel from the estate is macerated in the vinegar to add a light note of liquorice.