 In the USA, to be called "vinagre de Jerez", by law the Sherry vinegar must undergo ageing in American oak for a minimum of six months, can only be aged within the "sherry triangle" and must have a minimum of 7 degrees acidity.Most Sherry vinegars are aged using the same solera system as the Sherry wines and Brandy de Jerez.The production and quality of sherry vinegar is monitored and controlled by the Consejo Regulador and Sherry vinegar has its own Denominación de Origen, which is protected by Spanish and EU law.