Wine vinegar and traditional mustards have been closely linked to the town and history of Orleans in France since the 14th Century.

The wines becoming “piqués” were unloaded from the boats at the riverside town of Orleans and delivered to the local vinegar producers.

In the 16th century, the vinegar and mustard makers in Orleans received official recognition for the quality of their work through royal patents, which clearly defined the production conditions needed to suppress poor quality copies. Today, Loire Valley vinegar is still made according to the middle age process.
 

The choice of the best wines is 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 Loire Valley vinegars are made from wines of the Loire Valley, Bordeaux and Burgundy vineyards…

The slow and natural transformation of the wine into vinegar during three weeks, in 240 litre oak barrels, at a constant temperature of 28°C and in complete darkness.

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.

Thanks to its traditional fabrication process, the original perfume and flavours of the wine are preserved. The vinegar is fine, perfumed and less acidic than industrial vinegar.

Ingredients: Cider Vinegar, Preservative (Potassium Disulfite)