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Loire Valley
Wine vinegar and
traditional mustards have been closely linked to the town and history of
Orleans in France since the 14th Century.
The wines becoming “piqués” were unloaded from the boats at the riverside
town of Orleans and delivered to the local vinegar producers.
In the 16th century, the vinegar and mustard makers in Orleans received
official recognition for the quality of their work through royal patents,
which clearly defined the production conditions needed to suppress poor
quality copies. Today, Loire Valley vinegar is still made according to the
middle age process.
The choice of the best wines
is based on the type of grape, delicacy and subtlety of their bouquet,
which are to be found in the gentle flavour of the vinegar. The Loire
Valley vinegars are made from wines of the Loire Valley, Bordeaux and
Burgundy vineyards…
The slow and natural transformation of the wine into vinegar during three
weeks, in 240 litre oak barrels, at a constant temperature of 28°C and in
complete darkness.
The aging: In the same way, as all good wines, vinegar improves with age.
It is left to mature one year in wooden barrels in our cellars.
Thanks to its traditional fabrication process, the original perfume and
flavours of the wine are preserved. The vinegar is fine, perfumed and less
acidic than industrial vinegar. All the aromas are natural: raspberry
juice, citrus, minced shallots, fresh herbs…
High quality traditional mustards are also part of the Loire Valley range.
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