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The complex process by which quality Sherry Vinegar is made requires at least six years of maturing. The Palomino grapes planted in the white soil of the region are harvested in September at which time the must is extracted and placed in oak casks to begin aging and maturing. The Jerez DOC, which regulates & establishes the guidelines for the production of both sherry wine and vinegar, requires less than 1% alcohol and at least 5% acidity. To achive this desired level of acidity and clarity of flavor, specific bacteria are introduced to the casks of sherry, which in time and with the correct amounts of oxygen, fresh air, and sunlight, convert the ethyl alcohol into acetic acid. The resulting product is slightly more astringent than italian balsamic vinegars and less sweet with hints of oak and almonds. 12.7 fl oz Capirete has several levels of aged sherry vinegars. We carry the 20 year aged sherry vinegar from Jose Paez Lobato. It has been aged in American oak barrels and has an 8% acidity.