Vinagre de Montilla-Moriles

Wine vinegar produced by acetous fermentation of certified Montilla-Moriles PDO wine, followed by ageing in American oak casks within a defined area of Córdoba province. Categories range from Crianza through Reserva and Gran Reserva under the criaderas y solera system, and Añada under static ageing. Residual alcohol must not exceed 3 % by volume and total acetic acid must reach at least 60 g/l.

About this designation

Vinagre de Montilla-Moriles was registered as a PDO on 3 November 2008 under file number PDO-ES-0726 (eAmbrosia identifier EUGI00000014323). The designation covers wine vinegar obtained exclusively from certified Montilla-Moriles PDO wines, with optional addition of certified must of the Pedro Ximénez or muscatel varieties from the same PDO. The geographical area encompasses the whole of the municipalities of Montilla, Moriles, Doña Mencía, Montalbán, Monturque, Puente Genil and Nueva Carteya, together with parts of Aguilar de la Frontera, Baena, Cabra, Castro del Río, Espejo, Fernán Núñez, La Rambla, Lucena, Montemayor, Córdoba and Santaella. Production of the wine and must, acetification and maturing must all take place within this area. Ageing is carried out in American oak casks, known locally as botas, previously seasoned with Montilla-Moriles PDO wines; new casks are never used. Aged vinegars fall into four categories: Añada, aged statically for three years or more; Crianza, aged in wood for at least six months; Reserva, aged in wood for at least two years; and Gran Reserva, aged in wood for at least ten years. Analytical requirements include residual alcohol not exceeding 3 % by volume, total acetic acid of at least 60 g/l, acetoin of at least 100 mg/l, and ash between 2 g/l and 7 g/l for dry vinegars. All packaging must bear quality seals or numbered seals issued by the Consejo Regulador de las DOPs «Montilla-Moriles» y «Vinagre de Montilla-Moriles», and bottling must take place exclusively in cellars registered with or authorised by that body.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 3 November 2008 under file number PDO-ES-0726, eAmbrosia identifier EUGI00000014323.
• New casks are never used; ageing takes place exclusively in American oak botas previously seasoned with Montilla-Moriles PDO wines.
• Gran Reserva category requires ageing in wood for at least ten years under the criaderas y solera system.
• Sweet vinegar categories — Vinagre al Pedro Ximénez and Vinagre al Moscatel — must contain a reducing sugar content of at least 70 g/l.

Tasting notes

Andalusian wine vinegar DOP from Córdoba (Montilla-Moriles). Solera-aged, similar profile to Jerez but typically slightly less aged tradition.

HoReCa use

Córdoba regional preparations; foundation of salmorejo cordobés.

Packaging

• glass-bottle-500ml
• gift-bottle-500ml