Wine Vinegar

All wine vinegars produced and sold by Vinagres Parras, S.A. come from wines made in the La Mancha region. Before arriving at our facilities, these wines undergo a preliminary analysis of their metal content, extracts, ash, and sulfites. They are transported in 25,000-liter tankers. Before unloading, each batch is subjected to a thorough physical-chemical and microscopic analysis. Once approved, the wine is blended with vinegar and water to create a uniform solution with an approximate total strength of 13.5° (12° alcohol and 1.5° acetic acid). After the mixture is homogenized and analyzed, it is transferred to the mother tanks that feed the acetators. At this stage, the alcohol and acetic levels are monitored. When the alcohol level drops to around 0.3°, the acetator is emptied—approximately 40% of its content—and refilled with the wine-vinegar blend from the mother tanks. The vinegar obtained from the acetators is then treated with clarifying agents and filtered. The next step involves adjusting the acetic strength to 6° by adding water and fine-tuning the color. A complete analysis is then carried out on the finished product, and it is assigned a quality control code that matches the batch number. The vinegar, now set at 6° acetic strength, is filtered once more before being bottled, shrink-wrapped, palletized, and prepared for sale.

PARRAS Balsamic Vinegar of Modena – P.G.I.

PARRAS Balsamic Vinegar of Modena is a certified P.G.I. (Protected Geographical Indication) product, exclusive to the provinces of Modena and Reggio Emilia in Italy. It is imported from Italy in sealed tankers. Vinagres Parras is an authorized bottler certified by the Consorzio Tutela Aceto Balsamico di Modena, having successfully passed regular inspections to ensure compliance with quality standards. This vinegar is made from grape must of the Lambruschi, Sangiovese, Trebbiani, Albana, Ancellotta, Fortana, and Montuni varieties. Once produced, it must rest for a minimum of 60 days in barrels made of noble woods, which provide the signature refinement and complexity of this vinegar.

Production Method

The production process follows the same guidelines as those for wine vinegar. However, the key element lies in the aging phase. This involves the use of small barrels made from a variety of woods such as oak, mulberry, chestnut, cherry, juniper, and ash. During the aging process, the contents are carefully transferred and blended with younger vinegars in progressively smaller barrels. This traditional practice follows strict rules and secret techniques passed down through generations of artisan vinegar makers.

PARRAS Sherry Vinegar – P.D.O.

PARRAS Sherry Vinegar is a product protected under a Designation of Origin (P.D.O.), made from wines produced with Palomino, Pedro Ximénez, and Moscatel grapes. These grapes are cultivated in vineyards registered under the Jerez P.D.O., located in the production area in the northwestern part of the province of Cádiz. This region includes the municipalities of Jerez de la Frontera, El Puerto de Santa María, Sanlúcar de Barrameda, Trebujena, Chipiona, Rota, Puerto Real, and Chiclana de la Frontera (in Cádiz), as well as Lebrija (in Seville). This vinegar develops its distinctive character through an aging process of at least six months in oak barrels, following the traditional "criaderas y soleras" system. Combined with the natural activity of acetic bacteria, this method gives the vinegar its unique aroma and flavor. It has a deep, dark color and a complexity that reflects the rich wines from which it is made. PARRAS Sherry Vinegar is bottled at 7° acetic strength and offers an intense flavor that enhances dishes and brings depth to sauces, salads, and vinaigrettes. Ideal for: Cold sauce dressings, marinades, gazpachos, and escabeches.

Pedro Ximénez Sweet Wine Vinegar

This vinegar from the PARRAS selection is truly one of a kind, distinguished by its exceptional organoleptic qualities. It is crafted from the sweet Pedro Ximénez grape variety and enriched with premium reduced raisin must, then aged using the traditional “Criaderas y Soleras” system.

Tasting Notes Color: Deep jet black with subtle iodine hues.

Taste: Smooth and well-balanced acidity with a rich, mellow character and an exceptionally long, lingering aftertaste.

Aroma: Notes of raisins, caramel, and honey, with a delicate hint of aging in American oak.

Apple Cider Vinegar

This vinegar is made from cider produced with a blend of apple varieties—sour, sweet, and bitter. It is bottled at 5° acetic strength, offering a mild acidity and a pleasant apple aroma. Ideal for fruit and vegetable salads, as well as cold sauces and dressings.