10,30€
The albariza soils of Montilla top-quality lands for wine production.
Together with the region’s high temperatures, they have proven to be very favorable for the thriving of the predominant Pedro Ximénez grape variety.
Pedro Ximénez wine is a natural sweet wine, dark ruby in color, obtained from the sun-dried must of grapes of the same variety, undergoing partial alcoholic fermentation.
The Caramelization of Pedro Ximénez Balsamic Vinegar “Artessano 1973” is made artisanally. In our case, we start with an exceptional reserve vinegar aged for more than 12 years in American oak casks, then slowly cook and reduce it over low heat until achieving a spectacular and unique texture, aroma, flavor, and delicate toasted touch.
Ingredients: Caramelization of balsamic vinegar made from Pedro Ximénez grape wine, sugar, glucose.
*Caramelisation: On the market, there are reductions and sauces in the same segment, and both products
have similar uses. Sauces are cheaper and made by mixing vinegar or wine with thickeners. Caramelizations are of higher quality and are made by slow reduction over low heat. At “Artessano 1973,” no artificial thickeners are used.
Origin: Montilla
Pairing:
Use it to dress salads, stuffed eggs, as a vinegar substitute, with cheeses, foie, grilled or cooked vegetables, fruits of all kinds, desserts, panna cotta, ice cream, to marinate meats and fish, or simply to decorate your dishes.
“All images are for informational purposes, presentation suggestions, and are indicative and non-contractual. Meraki Olea Export reserves the right to modify the packaging presentation without prior notice, and they may not necessarily be 100% identical.”
Nutritional values per 100gr
Energy:
1377 Kj
Calories:
324 Kcal
Saturated fatty acids:
< 100 mg
Total ashes:
0.2gr
Carbohydrates:
80.5 gr
Sugar:
71.7 gr
Proteins:
0.4 gr
Salt:
0.1 gr
