Chemically, vinegar results from the oxidation of wine by the bacteria acetobacter.

This bacteria, discovered by Pasteur in the 19th century, breaks down the alcohol in wine into acetic acid and thus turns the wine into vinegar.

But it is not enough to carry out this transformation to make a good vinegar...

At Granhota, we use the Orléans method, which does not rush the product and guarantees a harmonious aroma.

The wine spends from 5 weeks to 5 months in oak barrels to slowly transform.

But a 'young' vinegar has not, in our opinion, reached its peak.

Solera is an aging process developed in the Jerez region. Young vinegar is placed in high barrels. The older it gets, the more vinegar will be transferred to the lower barrels. This long sleep produces an old wine vinegar.

It is in this environment that the tannins will develop and thus temper the liveliness of the vinegar.