To create a GRANHOTA vinegar, Master Vinegar maker Laurent follows the three steps of the ancestral ‘Orléans’ method. It all starts with a good wine, that is then put into 220 litre oak barrels. And there is plenty of great wine around, Granhota even has its own vines. Both red and white wine can be used, including muscat and cider. For six months, a bacteria, called acetobacter, transforms the alcohol into acetic acid. This is a natural process, without added sulphites, colours or preservatives.
After the six months, they move the new vinegar to barrels in a pyramid pile to age. Starting at the top of the barrels, the vinegar ages for about three months. After three months, about 40 to 50% of one barrel will go into another one a row below. And so on, until the new vinegar reaches the barrels on the bottom row. This second step takes another 18 months for the vinegar to age. Finally, the third step brings flavour to the vinegar. This can be done by maceration, where they might add lemons or raspberries to soak in the vinegar. Or by diffusion, when the flavour, like fresh herbs, hangs above the liquid while the air circulation adds the taste to the vinegar. This flavouring takes another 1.5 to 3 months.
Made in South western France.
It makes a wonderful salad dressing for either fruits salad, or Salad Verte. If you use it to deglaze a pan it makes a great jus.
250 ml
