Artisanal elaboration
Albarro vinegars are made with wines from the D.O. Ribeiro and are the result of a slow acetification process, completely artisanal and made in barrels adapted to the Orleans method, which gives them differential sensory properties. Each type of vinegar goes through a maceration period of 15 to 20 days with the plants that will give it all its flavor. Afterwards, they are aged for three months in oak barrels and subsequently bottled using the bag system, essential to maintain a constant fermentation process and to control the quality of the vinegar over time. Subsequently, a medium filtration is carried out to avoid impurities, but maintaining a significant amount of dry extract, which allows it to preserve intense aroma and flavor. Our vinegars are not subjected to any stabilization or sulfation process, so any reaction in the bottle over time is typical of a live and natural vinegar. Perhaps because of these differentiating characteristics, our select artisanal vinegars have obtained the highest ratings from various specialists in the world of wine and gastronomy. Based on these values, Vinagres do Ribeiro's vocation is to continue innovating and adding new varieties capable of enhancing other native aromas and flavors, as well as incorporating new formats that allow authentic artisanal vinegar to be enjoyed in all its splendor.