Vinegar of Wine

This mix it is saved in barrels of chestnut and at the end the must is added. It must be to maturate some months, to conclude of absorb the shades.

To obtain it, it is necessary a vinegar of  reserve 3 years, mixing half and half that has been obtain before in barrels of chestnut  and barrels of American oak.

-BALSAMIC

It is made with our young vinegar. It has minimum maturation of 5 years in barrels of American oaks wood.

-HIGH RESERVE

It is made with our young vinegar. It has maturation of 3 years, with 2 different shades. A production with oak shade, in barrels of American oaks wood, and other with shade of chestnut in barrels of chestnut.

-RESERVE

It is made with our young vinegar. It has maturation between 8 months to 1 year in barrels of American oaks wood.

-SUPERIOR:

It is made with fine wine Montilla-Moriles, with fermentation about 40 days by the Schuetzenbach method.

-YOUNG:

Varieties which Cerro de Belen elaborates:

The manufacture of the vinegar it is made by means of the traditional method called Schuetzenbach. It is a slower and more expensive method than others (if you put it in contrast with other modern and current methods), but it is necessary and irreplaceable to obtain a vinegar of wine of superior quality.

These wines have high world reputation since the antiquity and the have been lifted for uncountable international fame people as Seneca, Prince Florentine Cosme  III of M

VINEGAR PREPARED WITH FINE WINE OF THE AREA MONTILLA-MORILES
YOUNG, SUPERIOR, BOOK, GREAT BOOK AND BALSAMIC.