It is a high quality vinegar made following the oxidative fermentation method and with subsequent aging in American oak boots for at least two years, to which is added concentrated grape wort of the Pedro Ximénez variety, exclusive to the Montilla-Moriles area. This wort is concentrated over a very slow heat in an almost traditional way; this is what transfers that sweet flavor to the vinegar.

As a dressing it is perfect to rekindle the flavor of any dish, especially game meat, duck and veal, as well as baked vegetables. Ideal as a side dish in salads with tender sprouts, nuts and cheeses.