SENSORIAL CHARACTERISTICS OF THE BITTERSWEET TTANTTA
It
is a vinegar with tradition submitted to a process of ripening in
French oak barrels. The wood contributes own fragrances getting to
tune up and balance the bittersweet, obtaining in this way, the
perfection and the maximum subtlety.
Of old gold color with good
aromatic intensity. Classical smells of sublime elegance, very
fruity, fresh and silky body with a sweet note very well integrated
with the acidity.
ELABORATION OF THE VINEGAR AND THE BITTERSWEET TTANTTA
To
devise the vinegar and the bittersweet TTANTTA we have elected a method
that follows a slowly and careful process, that permits to extract
the better characteristics of their original wine, conserving to the
maximum their volatile composition, against methods of fast
fermentation that are used very often nowadays.
It is a traditional
method with near 150 years of application: Method Schützenbach. It
consists on passing, of a slow and continuous way, the wine of the
variety Hondarrabi Zuri through a large layer of acetic bacteria
shavings, while otherwise; it circulates an air current by natural
shot.
This method is the most appropriate for the production of
select vinegars, like the vinegar and the bittersweet TTANTTA, in
which the time and the performance is sacrificed to improve their
organoleptics properties.
