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In 2007, the Marques de Valdueza estate set aside 3000 liters of their wine (a blend of Cabernet Savignon, Merlot and Syrah) to begin the fermentation process using traditional Orleans methods. The process begins in stainless steel tanks and then it goes into four-year-old French oak barrels for 20 months. 2012 marked the first year of this vinegar’s release! It complements the Marques de Valdueza wines and their EVOO. The vinegar is honey colored with intense and complex aromas of vanilla, fennel and licorice spice. It finishes with a hint of almond
red wine vinegar
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