Roll over: Sherry Vinegar.  “A wonderful mistake, made of wine…”

When a Pedro Ximénez wine is made from raisins, the evolution is not always the expected one. There are natural yeasts called “microderms” that sometimes develop, feeding on the alcohol and fructose of wine that end up becoming acetate. And from this natural acetate is born this unique vinegar, made from Pedro Ximénez.

This Solera de vinagre was born in 1983, when the then owner of the company Mr. José Luis Zarzana Palma, began to select and separate the qualities of the wines that he had had during ten years of in a static manner, without replacing the decline in the hatcheries, which resulted in two large batches: one with high volatile acidity and the other with balanced volatile acidity. The one with the highest acidity had lost density and grams of sugar as well as much of the alcohol. It had ceased to be wine to begin an inexorable path towards Vinegar.