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.