The name "balsamic" is attributed to its former use as a medicine or cure for rheumatism. It is prepared according to the traditional system of vinegar in the area, using only white grapes from the varieties Pedro Ximenez and Montepila. It is made directly from the must and not from the wine, as does the common wine vinegar.

This vinegar is the perfect dressing for saladas or can be used as condiments to enhance the fruity flavor.

The obtaining of this vinegar is linked to the procurement of local wines. The production of vinegar is made exclusively from the acetic fermentation of our wines, within the winery itself. The flavor of this vinegar is stronger than the wine. The colour of this vinegar is dark mahogany and with generous aromas.

Montilla’s vinegar is ideal for vinaigrettes and dressings for the salad, together with olive oil.