Cabernet Sauvignon Vinegar (Vinagre de Cabernet Sauvignon) peppers this pate evokes seafood these

this pate evokes seafood these flavors in a delicate manner

With no additives

Early on they focused on hand-processed saffron

is caught in the Cantabrian Sea to the north of Spain

oregano and salt and cured for several months

Cabernet Sauvignon Vinegar (Vinagre de Cabernet Sauvignon) peppers this pate evokes seafood theseThis cabernet sauvignon vinegar has an intense deep purple color. With a 6 acidity it is smooth with a well rounded fruity flavor and hints of fine oak from one year of barrel aging. Acidity: 6 It is presented in a 250 ml bottle. This vinegar is produced using the Schtzenbach method, which is a slower process that imparts a balanced flavor that is not overwhelmed by acidity. The result is a full bodied vinegar with richer flavors.