From Sour Wine to Vinegar

The term "sour wine," mentioned by the Ancients, enriches the history of humanity. It’s known that vinegar was produced over 5000 years ago in Egypt and Mesopotamia, and diluted with water, it served as the drink of legionnaires.

However, it wasn’t until the 19th century and Louis Pasteur’s work on microorganisms that the phenomenon of acetification was understood: the acetic bacteria, in the presence of air, converts alcohol into vinegar by fixing oxygen from the air.

Vinegar itself does not contain alcohol. The percentage indicated on the bottle corresponds to the acidity level, with wine vinegar ranging from 6 to 7% acidity, while cider vinegar is around 5%.

The production of vinegar is a natural process that involves a few key steps: alcoholic fermentation, acetic fermentation, all under strict control.

Our profession

Raw materials are chosen with utmost care, as they determine the quality of vinegar.

Our vinegars are the result of natural fermentation, where a "Mycoderma Aceti" bacteria transforms alcohol from wine or cider into vinegar.

We prefer submerged fermentation, which helps retain the full flavour of the wine used.

Strict rules govern filtration, storage, and packaging to ensure optimal preservation of our vinegars.

To define the best flavour profiles, our Research & Development team works on taste harmonies and pairings.

Type of Vinegars


Made primarily from pure beet alcohol sourced from France, as well as from grain alcohols (corn, wheat...) and sugarcane. Originally used for preserving, alcohol vinegar is now widely adopted in various applications, including cleaning products.

Wine vinegars

  • Red wines
  • White wines
    These two vinegars are traditional wines, whose acidity percentage cannot be under 6% (it is usually 6-7%).

Cider vinegar

  • Normandy Cider
    Normandy Cider is a PGI, Protected Geographical Indication, and thus always comes from Normandy.
  • Ungraded cider
    As the name suggests, generic cider can come from anywhere, unlike Normandy cider which is region-specific.

Protected Designation Vinegars

  • Reserva Sherry vinegar (PDO)
    The PDO, Protected Designation of Origin, is the European equivalent of the AOC designation (Controlled Label of Origin). When a product is certified PDO, it means all stages of production, from manufacturing to transformation, occur within the same geographical area. In the case of Vinaigre de Xérès (Sherry vinegar), it is produced in southern Andalusia near Cadiz, Spain. This designation signifies a product of high quality, crafted with recognized expertise and a strong link to the terroir.

Vinaigre de Xérès Reserva indicates that the vinegar has been aged in barrels for at least two years. It is one of those products imported from Spain that carries a prestigious label, ensuring a distinct character and superior craftsmanship.

  • Young Sherry Vinegar (PDO)
    Just like the Reserva Sherry vinegar, the young Sherry vinegar is imported from Spain. The only difference is that this one is aged in casks for 6 months instead of 2 years.
  • The Balsamic Vinegar of Modena (PGI)
    The Balsamic Vinegar of Modena is a Protected Geographical Indication. This designation ensures that its manufacturing, production, or transformation occurs within a specific geographical area. In the case of Balsamic Vinegar of Modena, it must be produced in the regions of Modena and Reggio Emilia in Italy. This designation guarantees the authenticity and quality associated with the traditional production methods of this renowned vinegar.

Matured vinegar (at least 2 months)

The distinction between a refined vinegar and an aged vinegar lies in the duration they spend in oak barrels. A refined vinegar spends at least two months in barrels to undergo refinement.

Vinegar aged in oak barrels (at least a year)

A vinegar that is aged in oak barrels for at least one year is classified as aged vinegar. For instance, Vinaigre de Reims, a trademark of Charbonneaux-Brabant, is a vinegar from Champagne-Ardenne that is aged for twelve months in oak barrels.

Grape varietal vinegars (Merlot, Chardonnay)

-The flavoured vinegars

Similar to mustards, vinegars can be flavoured in various ways with: natural sweet flavours (raspberry, fig…) or savoury (shallot, walnut…), concentrated sweet juices (raspberry, grape, lemon…) or savoury (shallot…), aromatic herbs and spices (herbes de Provence, tarragon, garlic…) added by hand, as well as fruit and vegetable purées (mango, tomato, bell pepper…) for specialties like "vinegars with pulp".

-The organic vinegars

Organic vinegar ranges have been designed to meet consumer needs. Indeed, in a concern to always eat better, healthier, locally and responsibly, it was essential to develop a range for all gourmet enthusiasts who love good taste and respect their consumption habits. There are different types available:

  • Red wines
  • White wines
  • Alcohol
  • Sherry
  • Balsamic of Modena
  • Cider