A fabulous red wine vinegar from Castell de Gardeny in Cataluña, carefully made using the Schützenbach method, which dates to 1823. Unlike most industrially produced vinegars this is made using a fermentation process ten times slower than mass-produced vinegars. The process allows the alcohol content to aerate by circulating it through sections of the French oak barrels. This method ensures the aromatic qualities of the original wine are preserved, creating a vinegar with a richer and fuller flavour. This wine is then combined with a little grape must and aged for 12 months in French oak; which refines and matures the vinegar to give an exquisite purple-red vinegar with intensely aromatic nose and an attractive and elegant palate reminiscent of blackberries, raspberries and violets; it also has toasted notes from the ageing in French oak.