Finca Hostalets 1898 · Gran Reserva
Some dishes find their perfect point in contrast. A touch of acidity that awakens sweetness, or the other way round.
A very small amount is enough to change that balance, adding depth without disturbing the harmony of the dish.
Gran Reserva 25 years.
Finca Hostalets 1898 Pedro Ximénez Balsamic Vinegar, defined by the balance between sweetness and acidity.
A few drops over tuna tataki, or over freshly cut strawberries: the same gesture, two different results. That is where its balance between sweetness and acidity shows.
100 ml of Pedro Ximénez Balsamic Vinegar, Gran Reserva 25 years, with more than 25 years of ageing. PDO Montilla-Moriles vinegar, aged in Castilian oak barrels, made from the must of sun-dried Pedro Ximénez grapes.
Twenty-five years of ageing. Sweetness and acidity, in balance.
25 years
More than 25 years of ageing in Castilian oak barrels give this vinegar its depth and character. That time in the barrel is what sustains the balance between sweetness and acidity that defines it.
Pedro Ximénez
This vinegar is born from the must of sun-dried Pedro Ximénez grapes, made in Montilla-Moriles under the PDO Vinagre de Montilla-Moriles.
Tasting notes
Unctuous and very persistent, with a marked balance between sweetness and acidity. Dried fruit, liquorice and coffee over a background of raisins, with a slightly bitter finish.
At the table
Two ways to show its balance: savoury and sweet.
With tuna tataki.
With strawberries.
Product information
Ingredients
Montilla-Moriles Gran Reserva vinegar (25+ years), must of sun-dried Pedro Ximénez grapes, potassium metabisulphite (E224). Acidity: 8°.
Storage
Store in a cool, dry place.
