Against quick fermentation systems and methods for vinegars elaboration, of a high production and low organoleptic traces, Badia Vinagres has selected a traditional method with around 150 years of application for its vinegars.
Invented on 1823 by the Deutsch chemical Schützenbach, it follows a slow and careful process that permits the extraction of the best features of vinegar and its origin wine. It produces excellent quality vinegars and, at the same time, it permits de development and conservation of its aromatic and gustative qualities.
