SENSORIAL CHARACTERISTICS OF THE BITTERSWEET TTANTTA
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
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.