Made from wines from La Rioja by slow fermentation in surface culture.

• Exhibitor: VINAGRERIAS DE HARO
• Brand name: VINDARO
• Sector: VINAGRE DE VINO

Vinegar made from wines from La Rioja by slow fermentation in surface culture: NATURAL METHOD by which acetic acid bacteria transform the wine into this food with such healthy qualities without any intervention other than air.The vinegar obtained is aged in French oak barrels in our ageing cellar for optimal ageing.Our processescertifyrespect for thepublic and environmental health.

www.vinaharo.com/en/

The know-how inherited generation after generation in Vinagrerías de Haro and our great dedication has led us to be the leading company in the production of high quality wine vinegars.Merging this tradition and modern technology, we offer our customers excellent vinegars.

Vinegars from our land, Haro, capital of Rioja wine, a land of flavours where flavour, aroma and quality are combined.We make our vinegar slowly, slowly, rigorously with the help of selected vine shoots from organic vineyards. In our facilities we prepare the sheaves, trimming them and placing them in the 35,000 litre tanks, where they begin a fermentation process that lasts around 10 days. As the wine slides over the vine shoots, it comes into contact with the air, and so we naturally and slowly carry out the acetification, a traditional process that transforms the wine into acetic acid and results in an excellent vinegar.Our vinegars are then cooled and if they are to be used for ageing, balsamisation or gran reserva, they will begin to rest in French oak barrels.This method is slow and natural, many other vinegar makers choose not to use it as there are other faster and more competitive methods on the market. This is what distinguishes us and gives sobriety to all our vinegars, both in generic GAR, LG, VINARO, Crianzas añejos GAR, VINDARO, VINANOR, and Balsamic Rioja VINDARO vinegars. In order to be able to taste it in the products for which it is subsequently used.

Located in La Rioja Alta, our vinegar factory has modern facilities perfectly distributed and where the different areas needed to produce an excellent vinegar are differentiated both in quality and comfort for all the components of the company.Production AreaThe winery is made up of a building which houses the vats that hold the wine waiting to be transformed into vinegar. The wine, which usually comes in tanks, is also received from this building. The fermenters, tanks developed over time by the wisdom of the components of the company in which, by means of heights and volumes, optimum fermentation is achieved. It is in these fermenters that the vine shoots are used.Breeding shedThe wine is made from 500 French Bordeaux barrels.Bottling Area. Once the vinegar has been prepared, it is always a clean product, free of impurities, totally shiny in the case of the whites and with lively brown tones in the case of the reds. The different vinegars that we bottle are bottled, labelled and boxed.Finished Product Area (reception and loading dock). In this warehouse the product is bottled and palletised and ready for shipment to any part of Spain as well as to numerous countries around the world such as the USA, Canada, Venezuela and Cuba, among others. All the raw materials for bottling are also received at this dock.Spaces with unbeatable conditions of conservation and bottling, which allows us to bring to the market a vinegar of the highest quality.