Division 3.5 Specific steps in production that must take place in the identified geographical area

The production of the wine and the must and the acetification and maturing of the vinegar are carried out in the defined geographical area.

Acetification involves the transformation of the alcoholic content of the wine into acetic acid through the action of acetic acid bacteria. Two methods are used to produce ‘Vinagre de Montilla-Moriles’:

1. 1..

   in ‘Bodegas de Elaboración de Vinagre’ (vinegar-production cellars) using industrial production methods or submerged fermentation;

2. 2..

   in ‘Bodegas de envejecimiento y crianza de vinagre’ (vinegar-ageing and maturing cellars) using the traditional method or surface fermentation.