This Orléans white wine vinegar is produced using the traditional Orléans method, which is the meeting between French terroir, air and time. We added to our recipe a special preparation to propose with fish.
The unique process of the traditional Orléans method :
The transformation of the wine into vinegar is made by a natural surface fermentation, with neither brewing nor addition of ferments. The wine, sheltered from light, in "vaisseaux" which are 240 liters oak barrels, will slowly turn into vinegar at a constant 30°c temperature.
To produce a good vinegar, we need a good wine. So our winemakers are part of the French vineyards. Most of them are from the Loire Valley for the white wines and from Bordeaux for the red ones.
A good vinegar is the encounter between our know-how and our French terroirs.