Founded in 1975 and popular above all with wine buffs for its fine wines and spirits, the company has been making wine and fruit vinegars for 30 years. It uses an age-old method, starting from wine or fruit juice fermented in barrels in contact with mother of vinegar, and without added preservatives. The ingredients used are mainly the cellar’s own. In addition to classic white and red wine vinegar, there is a quince version, as well as others from Williams pears, blackcurrant, cherry, raspberry, elderberry, and rowanberry.

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