The vinegar is produced using two different methods:

Submerged fermentation: is used by the industrial producers who prefer a level of productivity favouring quantity over quality. The production consists in transforming the wine into vinegar during a few hours in huge reactors with capacity in the thousands of litres.

Fermentation on the surface: has been privileged and perpetuated by Martin Pouret over the last 200 years. The Orleans process is perpetual cycle in an oak barrel of 240 litres. The process consists in drawing off 50 litres vinegar every three weeks and adding new wine to the barrel. The bacteria therefore feed themselves naturally. The barrel is never emptied. 

In order to produce high quality wine vinegar, three rules must be respected:

 The first stage involves the choice of excellent wines based on the type of grape, delicacy and subtlety of their bouquet, which are to be found in the gentle flavour of the vinegar. The vinegars produced by Martin Pouret are made from wines of the Loire Valley, Bordeaux and Burgundy vineyards. Our premium range named grape wine vinegar is made with Muscadet, Chardonnay and Cabernet franc

The next step in the elaboration process is a slow and natural transformation of the wine to vinegar. This transformation, lasting three weeks, takes place in 240 litre oak barrels, known as “vaisseaux”, at a constant temperature of 28°C and in complete darkness.

The third step is the aging. In the same way as all good wines, vinegar improves with age. It is left to mature one year in wooden barrels in our cellars.

Just as with wine, aged vinegar loses its colour with time. The wooden flavour and soft acidity of wine vinegar are the guarantee that the vinegar is well aged in oak barrels. 

 Our flavoured vinegars owe their aromas to natural ingredients contained in the bottle (a sprig of fresh tarragon, sliced shallot, fresh basil, cloves of garlic, a bouquet of Herbs de Province, citrus fruit juice, etc…). 

Comparison between the Two fabrication methods