Cabernet Sauvignon Vinegar (Vinagre de Cabernet Sauvignon) peppers is caught in the Cantabrian

is caught in the Cantabrian Sea to the north of Spain

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Espinaler Romesco sauce is made according to the traditional recipe based on oil

oregano and salt and cured for several months

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Cabernet Sauvignon Vinegar (Vinagre de Cabernet Sauvignon) peppers is caught in the CantabrianThis 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.