Division Sweet vinegars

The following types are produced, depending on the variety of must added, in all of the above categories:

— ‘Vinagre al Pedro Ximénez’

to which must of raisined grapes of the Pedro Ximénez variety is added during the maturing process.

— ‘Vinagre al Moscatel’

to which must of grapes or raisined grapes of the muscatel variety is added during the maturing process.

The protected vinegars have the following analytical characteristics:

• the residual alcohol content must not exceed 3 % by volume,

• the total acetic acid content must be at least 60 g/l,

• the soluble dry extract must be at least 1,30 g/l and percentage point of acetic acid,

• the ash content must be between 2 and 7 g/l, except for sweet vinegars, which must have between 3 and 14 g/l of ash,

• the acetoin content must be at least 100 mg/l,

• for Pedro Ximénez and muscatel sweet vinegars, the reducing sugar content must be at least 70 g/l.