Vindaro

Vindaro - Vinegar Born of Passion

As internationally renowned and popular wines come from Rioja, in northern Spain, it's no wonder that a wonderful, high-quality vinegar is also produced in this very region. Vinagrerías de Haro has made it their mission to produce the best vinegar in the country from Spain's best grapes. And Vindaro even surpassed this goal: the traditional company won the gold medal at the International Vinegar Award in Córdoba (VINAVIN).

Vinagrerías de Haro can draw on the experience and knowledge of three generations in vinegar production, as Vindaro has existed since 1930. Therefore, Vindaro's vinegar production is based, on the one hand, on the age-old tradition of natural fermentation. On the other hand, the employees of Vinagrerías de Haro rely on technical equipment and accessories that meet the most modern standards. In this way, Vindaro creates first-class vinegars with great care, passion, and quality consciousness, which enjoy national and international popularity.

Not All Vinegar is Created Equal

Vinegar can be produced in two different ways:

So-called fermentation vinegar is produced naturally with the help of acetic acid bacteria. Ideally, an alcoholic liquid, such as wine, is placed in an open container. Acetic acid bacteria, which are in the air, settle on the wine and slowly convert the alcohol contained into vinegar. This process is called fermentation (Ethanol + Oxygen becomes Acetic Acid). After several days, all the alcohol is converted and the vinegar is ready.

The second way to obtain vinegar is based on the dilution of acetic acid with water. For this purpose, a 25 percent vinegar essence is first produced based on acetic acid. To obtain vinegar, the essence then needs to be mixed again with water, because vinegar typically contains only between 5 and 6 percent acid. The acidity of table vinegar in Germany is limited to a maximum of 15.5 percent.

Vinagrerías de Haro, Natural Vinegar Production

Even supermarket vinegar is a fermentation vinegar, although it is produced using a quick process within 24 hours. The faster the original liquid can be fermented into vinegar, the more profitable the process. At Vinagrerías de Haro, however, quality comes before quantity. At Vindaro, fermentation takes place naturally as follows:

• Organically grown grapevines are pruned and placed into large 35,000-liter tanks.
• First-class wine, naturally also from the Haro area, i.e., from Rioja, is poured over the grapevines into the tank and thus comes into contact with air.
• Acetic acid bacteria can settle and convert the alcohol within approximately 10 days.
• A natural, delicious vinegar is created.
• To further refine the aroma, the vinegars destined to become balsamic vinegar or Añejo (several years old) must then mature.
• For this purpose, they are pumped into French oak barrels. For this production step, Vinagrerías de Haro owns 500 Bordeaux barrels.

Exquisite Vinegar from Vinagrerías de Haro

Because Vinagrerías de Haro places the highest value on quality, they exclusively sell high-quality vinegars that impress with both unique aromas and their healthy ingredients. Vindaro vinegars are pure products without impurities. The white varieties convince with a light, shiny color, while the dark vinegars delight with lively brown tones.

All vinegars from Vinagrerías de Haro are produced in harmony with nature. Both in processing and in purchasing the wine, great importance is placed on first-class quality. Earned capital is partially reinvested to constantly optimize both the quality of the vinegar and the sustainability of its production. Through fair and sincere treatment, the employees at Vindaro also form a stable team that is committed to a first-class product.

The highly aromatic Vindaro Añejo wine vinegar matures for several years in Bordeaux barrels, which gives it its unique taste. When smelling and tasting this exquisite vinegar, you will therefore not only perceive pure acetic acid, but can also detect the scent of oak wood. At the same time, the long aging period of the Añejo pleasantly softens the typical, pungent acidity of the vinegar.

Vindaro, the balsamic vinegar from Vinagrerías de Haro, delights gourmets and chefs alike with its natural aroma. Matured for 10 years in oak barrels, the mahogany-brown balsamic vinegar has a pleasant mildness in taste and a wonderful scent. This top-quality vinegar convinces with unique quality, natural purity, and original taste.