VINEGAR

Artisanal vinegar is a world away from the vinegars sold in supermarkets. The vinegar maker's work begins with selecting the wines he will use. There are no good vinegars without good wines. Then, like a winemaker, the vinegar maker will take care of the aging of his wine, first seeking acetic fermentation, then rounding off the acidity more or less according to the desired profile. This can be done in different containers: a demijohn in direct sunlight at La Guinelle, a small wooden barrel for balsamic vinegar, a large closed barrel... Each volume drawn off is replaced by a new vinegar following the solera system. These exceptional vinegars allow you to give other dimensions to your seasonings while exploring other spheres (deglazing to make jus, balsamic with strawberry salad, just drizzled over fish or meat – let your imagination run wild).