DEHESA has created the first balsamic vinegar without added sugar or caramel. Its grape must is not cooked, but passerillé, according to the tradition of the great cooked wines of Xerès. Its natural sugar comes from the sweetest grape variety in the world: Pedro Ximenez. 
 
In order to give it the nobility of a great sherry vintage, we age the vinegar with old P.X. wines from 5 to 50 years old, using the traditional solera method and without filtering.
 
Old balsamic vinegar in mono-variety.
1st balsamic vinegar with no added sugar or caramelisation process.
Aged in 100 year old oak barrels and not filtered. The ageing process continues in the bottle.
Complex and balanced aromatic palette, the widest on the market, ranging from bitterness (cocoa, chocolate) to sweeter tones of candied fruits, red fruits, nuts and honey.  
Sherry Wine /Tio Pepe bottle design.