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Agusti Torelló Viangre de Cava.


Production process
It starts with a cava Brut Nature aged 12 to 16 months where primary fruit aromas predominate. Then we shake the cava in tanks for 5 - 7 days at 25ºC to take out the carbonic gas and enrich it with oxygen. This is how we achieve the optimum conditions for the acetobacter to transform the alcohol into acetic acid. We fill the American oak barrels up to 2/3 of their capacity under the film formed by the acetobacter. It takes the bacteria at least 8 months to transform into acetic acid the alcohol still remaining in the barrel that has not evaporated. Taking great care not to break the film, the barrels are emptied to initiate the ageing process in French oak barrels. After 12 months in the barrel, the vinegar starts purifying and clarifying and its acetic notes blend and harmonize with the fruity and aged aromas of our cavas.

Made out of Brut Nature cava. White, fresh and citric vinegar. Goes well with oysters and seafood, pulses, tartars, fish, meat, cured cheese, ice cream… and to season all dishes.

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  • Reference 781102110100