Made at the La Guinelle vinaigrerie above the hamlet of Cosprons, overlooking the bay of Paulille on the Mediterranean, this vinegar is made slowly and uses only Banyuls sweet wine, an AOC fortified apéritif or dessert wine made from 50% and up to 75% Grenache grapes from local vineyards. Aged outdoors underneath the Mediterranean sun, this Banyuls red wine vinegar has a vibrant red colour and delightful aroma of berry fruits. It has become a staple in our kitchen where we drizzle it over our everyday salads, add it to slow-roasted vegetables in the oven, marinate our herrings and anchovies with it, splash over grilled meats and fish and sprinkle it over strawberries and other berry fruits.
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 : 500ml - Acidity 6°
