Red Wine Vinegar
Made using pressed wine grapes (Cabernet Sauvignon, Syrah and Merlot), this vinegar is produced using the traditional Orleans method. This involves a long, slow process in which the vinegar is left to ferment in oak barrels, where it is exposed to oxygen through holes in the top of the barrel to encourage surface-born bacterial cultures to form. This method produces vinegar of the highest quality; clean and bright with a subtlety lost in the accelerated modern methods generally used.
The vinegar is then aged in four-year-old French oak barrels for about 36 months to produce this complex vinegar with great depth. Wild fennel from the estate is macerated in the vinegar to add a light note of liquorice.
This vinegar is lightly filtered before bottling.