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Aged for at least three years in oak, this vinegar is mildly sweet and bright with hints of almonds. It's unique character can be attributed to the location where it is made (soil and proximity to the ocean), and the solera process by which it is aged. Throughout aging, the vinegar is transferred from oak barrel to oak barrel, all the while being mixed with wines of varied ages. This process provides layers of complexity and an unrivaled balance between sweetness and acidity. The result is a vinegar that is famously amazing with tomatoes, in dressings & for marinating.