A bittersweet vinegar made with Riesling wine from Lonsheim, Germany. Elegantly sublime, very fruity, with fine acidity and a silky, fresh body. Six months in a French oak cask give it an aroma that recalls lemon, cinnamon, rosemary honey, peach and acacia. It can be served with foie gras and is also perfect to elaborate desserts. Badia uses the term "bittersweet" to differentiate the balance of their lower-acidity vinegars.
In 1908, Agusia Badia i Badia founded Castell de Gardeny in Mollerussa, Spain. It was originally set up as a winery devoted to selling high quality wines and vinegars. All of Badia's vinegars are made with the 150 year-old Schutzenbach method, which emphasizes the pure flavor of the finished product--not a quick production time like many industrial vinegars.