Matured over one year in oak casks, above the bay of Paulilles in the eastern Pyrénées, our traditional vinegar has notes of grapefruit and citrus fruits and is round on the palate with an underlying sweetness.
It can perfectly replace lemon on white fish, smoked salmon, oysters or in an endives salad with walnut oil or olive oil.
In 1999, Nathalie, a wine enthusiast, became interested in Banyuls vinegar and decided to make quality "artisanal" vinegar. She buys La Guinelle, a small house on the hillside above the hamlet of Cosprons, which becomes an artisanal vinegar factory. Her clients include the greatest chefs in France and abroad, as well as private gourmets and lovers of good products.
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