Vinegar produced in the traditional way BIO - Balsamerie La Clandestine - 25cl
Aged in oak barrels. It reminds our grandmothers' vinegar
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This traditional process uses 220-litre oak barrels which, in a cellar kept at 28°C, allows the "acetobacter", the acetic bacteria, to proliferate and slowly transform the alcohol in the wine into acetic acid.
Particular care is taken with the fruit used to make Izeron vinegars.
At no time are pulps or concentrated juices from the food industry used, nor even natural flavours.
The fruits, mainly produced in the Vercors Regional Natural Park, always arrive whole. They are macerated, infused, juiced or made into syrup in order to extract all their aromatic potential.
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