Methods of elaboration

Our vinegar is produced using the old French technique known as the Orleans Method.

 

The fermentation is carried out slowly using acetic acid bacteria. The home-based mother of vinegar is over 80 years old. The process of fermentation is left to itself in the open kettle.


We chose to carry out the fermentation at 8 to 12°C in up to 300 years old cellars which guarantee a slow and therefore balanced reaction during fermentation.

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