Cepa Vieja (old vines) is produced in Spain where crafting fine Sherry Vinegar is a tradition, much like balsamic in Modena. Top chefs appreciate this wonderful vinegar for its deep rich flavor and subtle yet appropriate acidity. Cultured from a mother vinegar forty years in the making, the balance of Cepa Vieja is developed over a 25 year aging period in a criaderas of American oak barrels. A criaderas is the Spanish name for a series of barrels containing vinegars with similar flavor
characteristics, but that have been aging for different lengths of time.
When the solera, the barrel with the oldest vinegar, is tapped for bottling,
it is never fully drained. Instead, the remaining vinegar is then
blended with vinegar from the next younger criadera, and so on
through the series of barrels until the youngest is topped off with fermented
must (wine). Cepa Vieja comes from
a solera containing vinegar that is 40 years old.
Acidity: 7 %