Vinagre de Montilla-Moriles is a wine vinegar obtained by the acetous fermentation of Montilla-Moriles PDO wine, with the addition, where appropriate, of muscatel varieties of the same wine and concentrated must (juice from freshly mashed grapes) of the Pedro Ximénez.
This vinegar is matured in botas made of American oak, and has previously been seasoned with Montilla-Moriles PDO wines. There are three types of Vinagre de Monitlla-Moriles depending on the length and systems of aging: Añada (Vintage) vinegars are aged at least 3 years in a single oak barrel, and vinegars aged using the 'criaderas y solera' system are called Crianza and are aged at least six months, Reserva aged at least two years and Gran Reserva aged at least ten years.
There is also a classification according to their sweetness and grape varieties: Vinagres Dulces, Vinagres Dulces PX and Vinagres Dulces Muscatel in which either concentrated must or a small amount of aromatic wine was added.
Montilla-Moriles vinegars are a dark-colored combination of sour and sweet notes and 90% of them is exported to the United States, Canada and France.
