Vinegars shop
Our online store where buy wine and organic products
Our vinegars
Organic vinegars crafted from the acetic fermentation of our wines. Aged for years in American oak barrels following the traditional “solera and criaderas” system that mixes very old vinegars with younger ones thus mothering the young vinegars. An unique experience of maturity and freshness.
Other types of vinegars
Agraz-Verjuice
At Bodegas Robles, we take pride in rescuing and celebrating the winemaking traditions that have enriched our culture over the centuries. That is why we present with special enthusiasm our agraz-verjuice, a condiment widely used in Rome and the Middle Ages, now recovered to revive a historical flavor in contemporary cuisine.
Traditional preparation
Our agraz-verjus is made from agraz grapes, that is, grapes that have not yet ripened, carefully pressed and fermented to obtain a dressing with refined acidity and distinctive flavor. Following traditional methods, this condiment shares the acidic essence of the wine, with malic and tartaric acids predominating. This characteristic makes it the perfect choice for meals accompanied by wine, as it enhances the flavors without competing with them.
Harvest at the right time
The magic of agraz-verjus begins in the vineyard, just days before veraison, that prodigious moment when the grapes change their color from green to yellow. The selection of grapes for our agraz-verjus is carried out with meticulous attention to detail: Choosing the grape at its exact point of immaturity is crucial to capturing a high level of acidity and the fullness of its aromatic properties.
Perfect harmony at the table
Our agraz-verjus is the perfect choice for those looking to add a note of flavor without altering the essence of the food or the bouquet of the chosen wine. This dressing, in which aromatic plants and spices can be macerated, can be used in vegetable recipes, pickles, meat and fish stews. Enhances the flavor of any type of soup or stew, particularly those that use red meat. If you like to combine fruit and meat, sour-verjus is particularly suitable: in a lamb stew with mint and peaches, for example, sour-verjus manages to bring out the aromas in a way that lemon juice or vinegar simply cannot. In desserts, a reduction of agraz-verjus provides freshness without increasing sweetness.
Reimagining ancestral flavors
Our agraz-verjus is not just a dressing; It is a declaration of principles, a tribute to an almost forgotten ingredient that today returns to take its place in haute cuisine. This liquid madness is able to complement and enhance the flavors of the main dish, offering a more subtle and harmonious alternative to common vinegars or citrus juices. A gastronomic experience that connects the present with the flavors of the past.