Red wine vinegar

Laurent Fauret's wine vinegar is based on traditional French techniques, in which wine is naturally fermented using microorganisms living in the barrels and then slowly aged in large oak barrels.
This is the traditional fermentation method of Orleans, a vinegar town on the banks of the Loire River in north-central France. Wine vinegar, which takes time and effort to make, is full of rounded acidity and complex aromas, and naturally changes the taste of food.

Laurent Fauret places great importance on selecting the wine that will be used to make vinegar.
We only use reliable, high-quality wines made from Cabernet Sauvignon, Grenache, and Carignan from the Languedoc-Roussillon region.
The process of turning wine into vinegar is carried out by cultured bacteria in a strictly controlled environment.
This is done in a completely dark room. New wine is added to the wine vinegar, which is the starting material, and it is slowly transformed into vinegar over time in the barrel. Aging for a long time makes it a mellow vinegar with a deep flavor.

Like red wine vinegar, when used in stewed meat dishes, it eliminates the meat's unpleasant odor and makes it soft. The best thing about red wine vinegar is its wonderful aroma, so it really shines in meat and salad sauces made fresh. For example, vinaigrettes are delicious with either red or white wine vinegar. If you use it to season vegetables such as kale, chicory, or herbs, while keeping in mind the pleasant bitterness of red wine vinegar, your dishes will have a deeper flavor.

The origins of GRANHOTA date back to 2009.
It all started when the company's president, Laurent Faure, was still a student studying economics and statistics and started making vinegar in parallel with his studies. He aimed to revive the high-quality French wine vinegar that was once produced. Gradually, the vinegar he made was praised by those around him and was recognized as a masterpiece that would restore the glory of French vinegar.

As his desire to combine wine growing with fine cuisine grew, he became interested in the south of France and decided to move to Coursan in the Languedoc region, where his current workshop is located.

His relentless quest continues, and he now brings in microbiology researchers as colleagues to develop and sell high-quality vinegars that contain no coloring agents, preservatives, or sulfites.