Widely used in Rome and in the Middle Ages, Robles recovers this ancestral condiment made from unripe grapes pressed and fermented. Like wine, its acidity comes mostly from malic and tartaric acids, so it does not distort the flavors of wine when it accompanies a meal and its influence on a dish is much more subtle than that of some vinegars or citrus juices.
Golden yellow. Very noticeable and pleasant fresh aromas of yeast and apple with notes typical of the Pedro Ximénez grape. On the palate, a very marked and persistent citric acidity, with a powerful aftertaste marked by aromas of stone fruit and bakery.
This seasoning has countless uses in the kitchen: it is perfect in vegetable recipes, marinades, ceviches, meat and fish stews.It enhances the flavor of any type of soup or stew, particularly those using red meat. In desserts, a reduction brings freshness without increasing sweetness.It is the new star ingredient in cocktails.
At Organic Robles we have been making wines since 1927. We have been organic since the late 90s, working with vegetation cover, with native wild species with short roots and nitrogen fixers. This cover releases nutrients necessary to ensure healthy vine growth and high quality aromas, attracts beneficial insects that control pests, improves soil fertility and prevents erosion. All these care/aromas/flavors can be appreciated and enjoyed in our wines and in the range of vinegars and reductions (Wine and vinegar) that we make for all those people who do not want/can't drink alcohol.