Vinegars and Macerations

As the seasons go by, we flavour certain vinegars with fruit, vegetables and flowers, always picked when fully ripe.

Wine vinegar and wild blackberries

Description : This vinegar is obtained by maceration of wild blackberries. The fruits are carefully sorted and picked when fully ripe.

Use : It lends itself perfectly to the deglazing of calf's liver and duck breast. It accompanies poultry liver salads and bitter salads. On sweet dishes, a spoonful spices up pears or strawberries in red wine.

Aged in oak barrels, 6°.

Ingredients : wine vinegar, wild blackberries, contains sulphites

Available format : 25 cl

Wine vinegar and

wild blackberries


Wine vinegar and beets

Description : This Red Wine and Beets Vinegar is obtained by maceration. A very nice colour and soft and sweet aromas allow you to use it with all your favourite dishes. 

Use : In the 18th and 19th century, vinegar drinks were used as a refreshing drink during hot periods. Dilute in water, with or without sugar, accompanied by fruit, to invent new cocktails. Court-bouillons and fish sauce, deglazing of veal liver, vinaigrette for tomatoes...

Aged in oak barrels, 6°.

Ingredients : wine vinegar, beets, contains sulphites

Available formats : 50 cl, 25 cl

Wine vinegar

and beets 


Wine vinegar and quinces

Description : This vinegar comes from the AOC Coteaux de l'Aubance wines. It is obtained by slow maceration of quinces.

Use : Mild and fresh, this vinegar is perfect for meat marinades, sauces, seasoning of raw vegetables and deglazing. Very fruity with a hint of acidity, a dash on your fruit salad preparations will suffice.

Aged in oak barrels, 6°.

Ingredients : wine vinegar, quinces, contains sulphites. 

Available format : 25 cl

Wine vinegar

and quinces


Wine vinegar and Elderflowers

Description : This wine vinegar with elderflowers is obtained by decoction of untreated flowers. 

Use : Floral and fruity aromas perfume salad dressings, marinades and reductions.

Maturing in oak barrels, 6° C. 

Ingredients : wine vinegar, contains sulphites

Available format : 25 cl

Wine vinegar and

Elderflowers


Wine vinegar and Acacia Flower

Description : This wine vinegar with acacia flowers is obtained by decoction of untreated flowers. 

Use : Floral and fruity aromas perfume the seasoning of endives salad, deglazing of white meats.

Aged in oak barrels, 6°. 

Ingredients : wine vinegar, contains sulphites

Available format : 25 cl

Wine vinegar and

Acacia Flower


Wine Vinegar and Shallots

Description : Red wine vinegar prepared with a fresh shallot maceration. It is filtered on gauze before bottling.

Use : Spicy and sweet at the same time, it will spice up your salads, it will embellish your béarnaise, chasseur, devil sauces, etc... Ideal for oysters.

Aged in oak barrels, 6°. 

Ingredients : wine vinegar, shallots, contains sulphites

Available format : 25 cl

Wine Vinegar

and Shallots


Wine Vinegar and Rosemary

Description : This red wine vinegar is prepared with a decoction of freshly harvested rosemary. It is filtered on gauze before bottling.

Use : Aromatic and powerful, it will accompany your salads, raw vegetables and all your Mediterranean vegetables. Deglaze white meats and courgettes.

Rosemary is known to relieve gastrointestinal disorders.

Aged in oak barrels, 6°.

Ingredients : wine vinegar, rosemary, contains sulphites

Available format : 25 cl

Wine Vinegar

and Rosemary


Wine Vinegar and Sage

Description : This Wine and Sage Vinegar is prepared with a decoction of freshly harvested sage leaf. It is filtered on gauze before bottling.

Use : Aromatic and powerful, it will accompany your salads, raw vegetables and all your Mediterranean vegetables. Deglaze white meats and courgettes.

Sage is known to relieve digestive disorders.

Aged in oak barrels, 6°. 

Ingredients : wine vinegar, contains sulphites

Available format : 25 cl

Wine Vinegar

and Sage