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. Her philosophy is very simple - " You need good wine to make great vinegar and you let nature do the rest."
Everything is done outdoors "en plein air", using an organic double fermentation process where the wines and vinegars are exposed to natural airborne bacteria in oak barrels for up to 8 months before further ageing in glass demijohns that are shaded from the sun. Discovered by top French chefs, we hope they will also find a spot in your kitchen as a great ingredient to add to favourite recipes, enhance many sauces, gravies and as a finishing ingredient used in the same way as a good quality extra virgin olive oil drizzled onto a dish.
- The Banyuls red wine vinegar has a vibrant red colour and delightful aroma of berry fruits.
- Banyuls white wine vinegar, made with vintage grenache gris, has a fresh and sweet citrus flavour, perfect for seafood, everyday salad dressings and marinades.
- The limited edition Muscat vinegar has a crisp minerality and delicious honeyed apricot flavour.