Balsamic vinegar

Winemaker Laurent Fauret is searching for a balsamic vinegar with extraordinary characteristics that is completely different from the usual vinegar-making process. Balsamic vinegar is made by reducing unfermented grape juice in a barrel for a long time. Using grapes from southern France, he faithfully follows the process he learned in Modena, and creates a balsamic vinegar with characteristics different from those of Modena.

First, they select sweet, rich grapes suitable for making balsamic vinegar from organically grown grapes on their own farm in the south of France. If they are not satisfied with the quality, they sometimes purchase grapes from Spain.
Juice is made from four types of grapes: Pinot, Bobal, Carignan, and Merlot.
Following the traditions of the Modena region of Italy, the grape juice is concentrated by evaporating the water over several days, then blended with our own mellow red wine vinegar and aged for 18 months in a variety of barrels made from materials such as oak, mulberry, and juniper.
The finished balsamic vinegar has a rich, sweet flavor and aromas reminiscent of coffee, cocoa, and red fruits.

It has an elegant and unique sweetness and mellowness. While Balsamic Vinegar of Modena goes well with red meat and Italian cheeses such as Parmesan cheese, Gran Jota Balsamic Vinegar goes well with French cheeses such as Camembert and Comté. It also goes well with desserts such as cheese mashed potatoes, fresh berries and vanilla ice cream.

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.