SENSORIAL CHARACTERISTICS OF THE VINEGAR TTANTTA
It
is young vinegar, without aging, for which once transformed the wine in
vinegar is bottled to conserve its coolness and strength.
Of
pale yellow color. In nose the fruity fragrances of the variety
Hondarrabi Zuri are much emphasized and in mouth, the acidity is
intense, not aggressive and with some citrus notes.
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.
