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Vinagre Balsámico · D.O. Montilla-Moriles · Gran Reserva
Lo que el tiempo
Lo que el tiempo
hace al sabor
El tiempo no es un método de producción. Es el ingrediente principal. Cincuenta años en barrica de roble centenaria no añaden sabor al vinagre balsámico Pedro Ximénez Gran Reserva: lo concentran, lo transforman y lo hacen irreproducible. Este artículo explica qué ocurre exactamente durante esa transformación, qué confirma la investigación científica y por qué el resultado solo puede existir en una botella de 100 ml.
El tiempo como ingrediente: qué ocurre dentro de la barrica
Durante la crianza en barrica de roble, el vinagre balsámico atraviesa un proceso de transformación química progresiva que ningún proceso industrial puede simular. La Denominación de Origen Protegida Vinagre de Montilla-Moriles certifica que este proceso ocurre en condiciones reales, verificadas por un organismo de control independiente.
Cada año, una parte del líquido se evapora a través de los poros de la madera. Los productores andaluces llaman a este fenómeno "la parte de los ángeles". Lo que permanece se concentra: los azúcares naturales de la uva Pedro Ximénez pasificada ganan densidad y profundidad, la acidez acética se suaviza de forma progresiva y los compuestos de la madera de roble —taninos, vainillinas, lactonas, ácidos fenólicos— se integran orgánicamente en el líquido a lo largo de décadas.[1]
El resultado a los 25 años es equilibrio y versatilidad. El resultado a los 50 es densidad, complejidad y una persistencia en el paladar que la investigación asocia a la acumulación progresiva de compuestos fenólicos durante el envejecimiento prolongado.[1] Son dos productos distintos, con funciones distintas. El tiempo es la única variable que los separa.
"Cincuenta años en barrica de roble no se pueden comprimir.
Lo que el tiempo construye, solo el tiempo puede darlo."
El momento exacto: en frío, sobre el plato ya terminado · Gran Reserva Finca Hostalets 1898
El momento exacto de uso: por qué el calor lo transforma todo
Los compuestos aromáticos que hacen singular a un vinagre de crianza son volátiles. La investigación en química alimentaria documenta que los ésteres, aldehídos y ácidos orgánicos de cadena corta responsables del perfil aromático del vinagre balsámico de crianza se alteran con el calor, modificando las características organolépticas que décadas de barrica construyeron.[1]
Por eso el Gran Reserva 50 Años se aplica siempre en frío, sobre el plato ya terminado, en el último momento antes de servir. El calor residual del plato activa los aromas de la barrica de forma suave, preservando la complejidad acumulada durante cinco décadas. Una cantidad pequeña —entre tres y cinco gramos— es suficiente. La densidad natural del vinagre garantiza que se adhiere al alimento, concentrando los aromas en cada bocado.
El Gran Reserva 25 Años, con mayor acidez y mayor versatilidad, admite usos en frío o templado: marinadas cortas, salsas de reducción ligeras, aderezos. Pero también aquí el mejor momento es siempre el final.
El origen que lo hace posible: la uva, el territorio, la D.O.
Gran Reserva 25 Años · Origen Montilla-Moriles · Crianza en barricas de roble
El vinagre balsámico Pedro Ximénez se elabora a partir del mosto de uva Pedro Ximénez pasificada, variedad cultivada en la comarca de Montilla-Moriles, Córdoba. La uva se deja secar al sol antes del prensado —un proceso ancestral conocido como "asoleo"—, concentrando sus azúcares de forma natural hasta alcanzar una densidad que ninguna otra variedad española puede igualar.
El dulzor que percibirás en el Gran Reserva de Finca Hostalets 1898 proviene exclusivamente de esta uva. Las décadas en barrica de roble de las soleras centenarias de Montilla-Moriles lo concentran y lo transforman. La composición del producto final es la que dicta el origen: uva Pedro Ximénez, tiempo y madera de roble.
La D.O. Protegida Vinagre de Montilla-Moriles certifica el origen geográfico, la variedad de uva y el proceso de elaboración de cada botella. Un consejo regulador independiente verifica el cumplimiento de los estándares de una de las denominaciones de origen más exigentes de España. No es un sello decorativo: es la trazabilidad completa de lo que hay en cada botella.
Dos reservas, dos funciones: la guía de uso completa
Ficha técnica verificada · D.O. Montilla-Moriles
25
Gran Reserva 25 Años · Acidez 8%
Muy persistente, aromas intensos de frutas pasificadas: regaliz, café y pasas. Entrada suave con sensaciones punzantes del acético. Equilibrio entre dulzor y acidez con la complejidad del amargor. Aliado de la cocina asiática por su textura. Perfecto sobre tataki, tartar de atún, salmón, quesos curados y azules.
Ver producto · 48€ →
50
Gran Reserva 50 Años · Acidez 6,5%
Dulce, aterciopelado, gran persistencia en boca. Untuoso y equilibrado. Al final deja un ligero amargor propio de la crianza en madera. Por vía retronasal, gran amplitud de matices y retrogusto que perduran: caoba oscura, tabaco, regaliz profundo y madera noble. Por su amplio abanico aromático, se recomienda en platos donde el vinagre pueda apreciarse en su totalidad.
Ver producto · 82€ →
Característica
Gran Reserva 25
Gran Reserva 50
Acidez
8%
6,5%
Textura
Fluida, equilibrada
Densa, untuosa, aterciopelada
Aromas
Regaliz, café, frutas pasificadas, pasas
Caoba oscura, tabaco, regaliz profundo, madera noble
Uso principal
Marinadas, salsas, quesos, pescado azul, cocina asiática
Acabado en frío sobre plato terminado
Temperatura
Frío o templado
Siempre en frío, siempre al final
Cantidad
5–8 g por plato
3–5 g por plato
Maridaje destacado
Tataki · tartar de atún · salmón · queso azul · queso curado
Higos · fresas · foie · parmesano · platos donde el vinagre sea protagonista
Gran Reserva 25 Años · Gran Reserva 50 Años · D.O. Vinagre de Montilla-Moriles · Finca Hostalets 1898
Lo que llega al plato: momentos, no recetas
Con el Gran Reserva 25 Años
La acidez del 8% y el equilibrio entre dulzor y acidez hacen del Gran Reserva 25 el aliado natural de la proteína de mar y de los quesos con carácter. Sobre tataki de atún, corta la grasa y prolonga el retrogusto. Con queso azul o curado, activa la salivación y amplifica el contraste salino-dulce. En una reducción ligera sobre berenjenas asadas, aporta profundidad con un solo elemento.
Con el Gran Reserva 50 Años
El Gran Reserva 50 actúa en el último instante. Una gota sobre higos frescos amplifica el azúcar natural de la fruta con una intensidad que ningún otro condimento produce. Sobre foie micuit, el dulzor profundo del Pedro Ximénez envuelve la grasa y la equilibra. Sobre fresas de temporada, crea uno de los contrastes más elegantes de la gastronomía mediterránea. Sobre parmesano reggiano de larga crianza, produce la combinación que el tiempo y el origen hacen posible: dos productos construidos por décadas de paciencia que se encuentran en el plato.
"Hay ingredientes que acompañan.
Y hay ingredientes que transforman.
El Gran Reserva 50 pertenece a los segundos."
Lo que confirma la investigación científica
La composición del vinagre balsámico de crianza ha sido objeto de estudio en publicaciones científicas de referencia. Las evidencias más documentadas se centran en tres áreas: el perfil fenólico y antioxidante, el efecto del ácido acético en el metabolismo de la glucosa y las propiedades de los compuestos de la crianza en barrica.
Evidencias documentadas en publicaciones científicas revisadas
Perfil fenólico y actividad antioxidante
La investigación publicada en Molecules (MDPI, 2022) confirma que el vinagre balsámico contiene compuestos fenólicos con actividad antioxidante medible —incluyendo ácido gálico, protocatéquico y cafeico— y que su perfil varía significativamente según el tiempo de envejecimiento.[1] Un estudio publicado en Food Chemistry establece que la actividad antioxidante del vinagre balsámico tradicional de crianza es comparable a la de algunos vinos tintos, con aproximadamente el 45% de esa actividad atribuida a la fracción polifenólica total.[2]
Ácido acético y regulación de la glucosa postprandial
Una revisión sistemática y metaanálisis publicada en Diabetes Research and Clinical Practice (2017), que analizó 11 ensayos clínicos, concluye que el consumo de vinagre puede contribuir a reducir la respuesta glucémica e insulínica postprandial.[3] Un ensayo clínico publicado en PLOS ONE (2015) documentó un incremento del consumo de glucosa estimulado por insulina en músculo esquelético tras la ingesta de vinagre en participantes con diabetes tipo 2.[4]
Compuestos de la barrica de roble
Los taninos y ácidos fenólicos cedidos por la madera de roble durante la crianza prolongada contribuyen al perfil antioxidante del producto final. La investigación sobre polifenoles vegetales documenta propiedades antiinflamatorias asociadas a estos compuestos, que se integran progresivamente en el vinagre a lo largo de décadas.[2]
Nota: Finca Hostalets 1898 no realiza declaraciones de propiedades saludables sobre sus productos. La información anterior cita estudios científicos publicados sobre el vinagre balsámico de crianza en general. Consulta siempre a un profesional de la salud antes de realizar cambios en tu alimentación.
Cómo leer la etiqueta: tres indicadores de calidad verificable
La calidad de un vinagre balsámico de crianza se verifica antes de abrirlo. Estos son los tres puntos que lo confirman:
Tres señales en la etiqueta
D.O.
Denominación de Origen certificada. La D.O. Vinagre de Montilla-Moriles garantiza origen geográfico, variedad de uva y proceso verificados por un organismo de control independiente. Es la trazabilidad completa del producto.
Uva
Composición de origen natural. La lista de ingredientes de un vinagre balsámico de crianza real contiene vinagre y mosto de la variedad indicada. El dulzor y la densidad son el resultado del proceso natural de fermentación y evaporación en barrica durante años o décadas.
↓
Densidad visual. Un vinagre de 25 o 50 años de crianza tiene una viscosidad que se aprecia al mover el recipiente: se adhiere al cristal. Esa densidad es el resultado físico de décadas de concentración natural por evaporación progresiva.
Lo que una botella de 100 ml contiene realmente
Hay productos que el tiempo construye y que solo el tiempo puede dar. El Vinagre Balsámico Gran Reserva 50 Años de Finca Hostalets 1898 es uno de ellos. Cincuenta años en barrica de roble de la D.O. Montilla-Moriles construyen una densidad, un retrogusto y una complejidad aromática que tienen nombre propio: origen, paciencia y criterio.
Eso es lo que hay en cada botella de 100 ml. Y eso es exactamente lo que llega al plato cuando se usa en el momento que merece.
Referencias científicas
- Kašpar M., Bajer T., Bajerová P., Česla P. Comparison of Phenolic Profile of Balsamic Vinegars Determined Using Liquid and Gas Chromatography Coupled with Mass Spectrometry. Molecules. 2022;27(4):1356. PubMed Central PMC8874619
- Tagliazucchi D., Verzelloni E., Conte A. Antioxidant properties of traditional balsamic vinegar and boiled must model systems. Food Chemistry. 2007;106(3):1036–1045. ScienceDirect
- Shishehbor F., Mansoori A., Shirani F. Vinegar consumption can attenuate postprandial glucose and insulin responses; a systematic review and meta-analysis of clinical trials. Diabetes Research and Clinical Practice. 2017;127:1–9. PubMed PMID 28292654
- Mitrou P. et al. Vinegar Consumption Increases Insulin-Stimulated Glucose Uptake by the Forearm Muscle in Humans with Type 2 Diabetes. PLOS ONE. 2015;10(5):e0125732. PubMed Central PMC4438142
Colección Finca Hostalets 1898
Hay ingredientes que se usan.
Y hay ingredientes que se atesoran.
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The Olive Oil Bar
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Olive oil has been admired since ancient times thanks to its properties and benefits; for this same reason, it has spread across all continents of the planet.
According to data from the IOC-International Olive Council, there are seven countries that concentrate about 90% of the world's production, and Spain is in first place.
EVOO: liquid gold
Within the agri-food sector, the word " Premium " is often added to distinguish Extra Virgin Olive Oils and olive juices, but the acronym or abbreviation EVOO is becoming increasingly prevalent.
Extra virgin olive oil (EVOO) is the only oil in the world that can be consumed without undergoing a refining process. This is why it's called Liquid Gold , and as such, it has begun to be consumed like an exclusive liqueur or a high-priced wine. It's a luxury product that won't be stored in a kitchen cupboard, but rather where the finest liqueurs, single malt whiskies, brandies, or Imperial Premium Blends are kept.
Exclusivity and elegance
The EVOOs produced by Finca Hostalets 1898 are exclusive juices, generated from selected organically grown Arbequina olives to guarantee the sustainability of the ecosystem and produced following a rigorous and careful artisanal method, which allows for exceptional quality.
Finca Hostalets 1898 has been internationally recognized as one of the companies that produce a unique EVOO, allowing its customers to have an unparalleled product, worthy of the most demanding palates, and at the same time, a unique gift item.
Its unique flavor, multiple benefits, and the presentation of our glass bottles, designed to protect and preserve all its properties and natural color, make it an ideal gift for any occasion.
Its benefits
Thanks to the process highly committed to organic farming (certified by the CCPAE), based on the collection and harvesting of olives at their optimal point of ripeness, carried out in a 100% manual way, an unparalleled Arberquina olive juice is obtained, which stands out from the rest of the extra virgin olive oils.
How do we do it? With the campaign every October, at Finca Hostalets 1898 we use the milking system, which consists of combing the branches until the olives fall onto the nets, always taking care that they do not have any bruises and thus not damage the epicarp (the skin).
The olives will maintain their properties intact until they reach the Almazara (mill located on the estate itself where the oil is extracted).
According to José Seuma, CEO of Finca Hostalets 1898 and a passionate enthusiast of this business, “EVOO: is the fresh juice of a healthy olive, recently harvested from the tree. A nutritious and healthy contribution to our body.”
For this reason, the benefits of each olive are remarkable, as they help prevent cardiovascular disease, protect the brain from cognitive decline, strengthen the immune system, and benefit the skin, among other things. For more information, you can read the Consensus Report of the III International Congress on Virgin Olive Oil, Olive Groves and Health , https://www.mercacei.com/pdf/iii-declaracion-de-jaen.pdf.
Only EVOO retains all the healthy nutritional properties so that all the natural antioxidants are preserved in the best way.
Besides being delicious, it's important to always have one at home, and to know that the product we use is an original Extra Virgin Olive Oil.
When will you try it?
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The internationally renowned department store Harrods has once again invited Finca Hostalets to participate in one of its events. This time, it's the Christmas Food Halls Shopping Event , now in its fifth year, which offers its most loyal customers the largest showcase of food and beverage brands.
Next Thursday, December 8 , after closing to the general public, Harrods will open its food and beverage halls from 8:00 to 10:30 p.m. Visitors will enjoy an intimate and luxurious shopping experience accompanied by classic Christmas music and the opportunity to freely sample and explore the various premium products on offer.
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We had the honor of being invited to the private presentation of the new Unión Suiza collection in Barcelona.
A few months ago, Finca Hostalets contacted us to kindly invite us to offer a small tasting and presentation of our products during the welcome cocktail they would offer to their select guests at the presentation on April 16th.
The event was a resounding success, with a full house, and to the surprise of the guests, we sampled and tasted our organic olive juice. We conducted multiple tastings showcasing the qualities of our organic extra virgin olive oil.
We tasted our fantastic Extra Virgin Olive Oil with white truffle , which delighted the most demanding gourmets attending the Swiss Union event.
Thank you so much for the invitation and we hope to see you again very soon!
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On March 20th, José Seuma personally attended to a small group of Harrod's best customers during a private event in the Harrod's food hall . He explained how he produces his oils and vinegars.
Likewise, this group had the opportunity to taste the products on site.
“ Meet the maker ” took place on March 30th, a demonstration for those strolling through the store and many of them were surprised with a tasting in its food hall, thus meeting the creator of the Finca Hostalets brand.
A very rewarding experience for both Finca Hostalets and the attendees.
The Finca Hostalets stand was in the Harrod's Food Hall on March 30th, from 10am to 11:30am
José Seuma attended the first tasting, where he met the customers and spoke with them about La Finca, where Finca Hostalets products could be purchased.
Customers could taste the oil from its creator before buying it.
Throughout 2016, Finca Hostalets will have a presence in its hall and can be tasted on the following days:
May 17, 2016
June 10, 2016
October 18, 2016
November 3, 2016
December 1, 2016
During March 2016, Harrods' window display featured the " Cracking Gourmet" campaign, a major Easter egg event.
This is how beautiful the windows of Harrod's, a landmark store in the English capital, London, looked.
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We attended the new edition of the Tavola Fair in
Kortrijk - Belgium. A fair dedicated to fresh food and delicatessen products.
We, as Finca Hostalets, had a presence in a small stand in one of the busiest aisles of the fair.
A highly selective fair, where the organization selects exhibitors based on a strict quality criterion, guaranteeing high-end products.
It was a pleasure to meet with great friends and collaborators with whom we established a good business relationship.
Thank you, and we'll be back!
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Our partners will bring you our organic extra virgin olive oils.
Contact us and we will inform you of our nearest point of sale
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From February 27th to March 3rd, we had the pleasure of attending the Gulfood trade fair in Dubai. It was an intense five days with a great deal of anticipation surrounding our product, Spanish olive juice.
We landed in Asia with great success. We were present with gourmet shop distributors who allowed us to present our Finca Hostalets product to all their customers.
We also had the presence of members of the Dubai royal family, who strolled through the hall looking at the imported products.
We were able to establish relationships with many people, sharing experiences and passions for extra virgin olive oil.
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Through our importer for Holland, Secretos de Andalucía , we had the opportunity to have a presence at a stand at the Dutch Christmas Gifts Fair on February 9th and 10th, 2016.
We were able to present our entire new range of gift products to the country's leading companies and firms. As you can see in the event photo, our Extra Virgin Olive Oil in its 1500ml presentation, our truffle-infused condiments made with white and black truffles, and our selection of reserve balsamic vinegars were featured.
The fair was a complete success, thanks to Secretos de Andalucía for their care and dedication in importing our products into Holland.
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From September 3rd to 6th, 2015
Our first visit to Speciality Fine Food in London was last September 2015.
We set up a modest stand in one of the fair's main aisles. There, we had the pleasure of meeting many visitors who were interested in our olive juice.
We are introducing our new limited edition products such as our numbered 1L bottle of organic Extra Virgin Olive Oil , a numbered and exclusive bottle in each harvest.
We also present our bottles of Arbequina Extra Virgin Olive Oil with White Truffle and Black Truffle.
To the surprise of many, we did a small tasting and sampling of our organic Extra Virgin Olive Oil explained by José Seuma, olive grower and owner of Finca Hostalets .
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Tasting and sampling of Finca Hostalets Organic Extra Virgin Olive Oil
Location: DeliShop Barcelona
Date: May 2015
Schedule: 4pm to 6pm
We organized a tasting for about 10 guests in collaboration with DeliShop, one of our partner stores in Barcelona.
We prepared the table with the necessary elements for the tasting of Finca Hostalets Organic Extra Virgin Olive Oil.
José Seuma, olive grower and CEO of Finca Hostalets, an expert in the field, gave a short presentation of the brand (Finca Hostalets) and its oil.
We reached the recommended capacity because José provides a more personal touch with smaller groups. We had tasters from various countries, all very interested in extra virgin olive oil and olive juice.
Each of the attendees repeated what José explained about the oil tasting.
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Appearances of Finca Hostalets in the print media. Magazines and newspapers from January 2013.
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Our appearances in the print media during the month of December 2012
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Our appearances in the print media during the month of November 2012