ancestral condiment made from unripe grapes pressed and fermented.

Widely used in Rome and in the Middle Ages, Robles recovers this ancestral condiment made from unripe grapes pressed and fermented. Like wine, its acidity comes mostly from malic and tartaric acids, so it does not distort the flavors of wine when it accompanies a meal and its influence on a dish is much more subtle than that of some vinegars or citrus juices.

Golden yellow. Very noticeable and pleasant fresh aromas of yeast and apple with notes typical of the Pedro Ximénez grape. On the palate, a very marked and persistent citric acidity, with a powerful aftertaste marked by aromas of stone fruit and bakery. 

This seasoning has countless uses in the kitchen: it is perfect in vegetable recipes, marinades, ceviches, meat and fish stews.It enhances the flavor of any type of soup or stew, particularly those using red meat. In desserts, a reduction brings freshness without increasing sweetness.It is the new star ingredient in cocktails.