Badia Vinagres has elaborated three product lines that are, at the same time, both three flavour lines and three ways to understand vinegars: dry, sweet and bittersweet.
Dry vinegars (Cabernet Svg., Chardonnay, Apple and Sherry) respect classical vinegar parameters with the novelty of prestigious wines aromas incorporation.
Sweet Muscatel and Vermouth vinegars, and Merlot and Riesling bittersweets are a complete innovation in flavour, form and concept. They are the first ones to put together the product acidic with the clear presence of the origin wine personality and the smooth sweet that balances and softens them, and permits the appreciation of aromas of a wider extent and greater intensity.
The Merlot and Riesling bittersweets elaboration process doesn’t end up at the acetic transformation of Merlot and Riesling wine through the traditional Schützenbach method: we have gone further in the search of the highest quality, subjecting them to a last ripening stage in French oak casks.
This ageing phase has similar effects to those produced in wines. Wood adds typical aromas from interchange reactions between both substances, and this sharpens and balances the final product. Few vinegars go through this ripening stage: only the highest quality ones, and those that pursue perfection and the highest product subtlety.