Our Banyuls vinegar spiced with cinnamon and cloves grown in a glass tank exposed to the sun, as per a 16th century recipe.
Try it with hot or warm lentils, with chick-pea based dishes and is also excellent for deglazing meats or fowl.
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.
If you have any questions about the ingredients, click here.
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