The vinegars are produced by fermentation, mainly of wines and ciders. In its process, two fermentations occur: the alcoholic, when certain yeasts (present in the air or added), transform the sugar into alcohol; and the acetic, when the bacteria (aceto-bacteria) involved converts the alcohol into acetic acid and other components, the majority volatile.
La Rambla offers five vinegars to the consumer: the traditional Modena Balsamic and Balsamic Glaze of Modena, Tarragon, Apple Cider, Sherry and Garlic. They are unique vinegars, created to reveal the elegant, refined aromas and flavors of the most sophisticated dishes.
In short La Rambla vinegars combine the stimulus of the refreshing flavors and particular personality of each variety.