This is the ultimate in natural vinegars ! This is the creme-de-la-creme of the Banyuls vinegar appellation. It has been aged in oak barrels that are open to the air allowing the wine to turn into vinegar unde ra veil of yeast which forms on the surface of the vinegar. When the vinegar has developed to a certain point it is exposed to the sun for some weeks after being transferred to glass jars called carboys or demijohns, prior to being bottled.

The vinegar is created through the acetic transformation of the prestigious and famous Banyuls wine. It is mainly made using juice from Grenache grapes.

These amazing vinegars are made by Nathalie Lefort in her charming open air vinaigrerie In Cosprons, a hillside village near Port-Vendres, overlooking the rocky Cote Vermeille coast close to Spain. Nathalie bought the small house at the end of a dusty lane in 1999 and soon after decided to revive the lost art of making artisan vinegar outdoors. Her philosophy is simple - " You need good wine to make great vinegar and you let nature do the rest." She uses the famous fortified red Banyuls dessert wine from local vineyards for her core vinegars, plus she also makes some limited production single grape varietal vinegars. 

Size : 250ml - Acidity 6°