To obtain the unmistakable bouquet and taste of Sherry Vinegar El Majuelo, requires a meticulous selection of Sherry Wines and an aging process for years in American oak barrels, using the traditional “Criaderas y Soleras” system. Especially recommended for use in dressings for salads, all kind of souces, gazpacho and with certain fruits.
Sherry vinegar is made from Sherry wines (100% Palomina Fina). It is protected by the Sherry Vinegar Denomination of Origin and created using the traditional ‘criaderas and soleras’ process of transferring vinegars from barrel to barrel over a period of many years to give the vinegar its unique character.
The vinegar is created by an acetic fermentation process as it ages slowly in American Oak barrels. The Sherry Vinegar Denomination of Origin closely controls all these processes.
In the nursery bodegas the vinegar is stored according to its age in American Oak barrels. The barrels are aligned in three or four levels making a series of steps. The lowest barrel or step is called ‘solera’ as it is nearest floor level or ‘el suelo’.
This one contains the oldest vinegar. The next one up is called ‘primera criadera’ or the first nursery and contains a younger vinegar and the highest barrel is the ‘seconda criadera’ or the second nursery containing the youngest vinegar.
When the vinegar is ready for consumption it is always extracted from the ‘solera’ by means of a process called ‘saca’ meaning to ‘take off’. A small proportion of the vinegar is extracted from each ‘solera’ in the row.