This Orléans red wine vinegar is produced using the traditional Orléans method, which is the meeting between French terroir, air and time. We added to our recipe some fresh shallots from Brittany to be proposed with oysters.
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.