This renowned vinegar results from the acetic fermentation of cooked grape must, cellar-aged in various types of wooden barrels. After ageing, it is a product of exceptional finesse, with hints of cherry, oak or chestnut mixed with vanilla and liquorice aromas. This vinegar has the PGI label (Protected Geographical Indication).
Three drops are enough to embellish rocket leaves a with delicate fragrance. It can be used equally well to cook foie gras or strawberries.