Granhota
Ships orders within 3 to 5 days
Minimum order €100
All brands in one minimum checkout of €300.00 and always shipping free
- Since 2013
- Distribution Délices de L'oulibo , Comptoir Local, Locavorium
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In the 20th century, the small village vinegar makers gave way to a handful of industrialists. Production has become standardized, and the vinegar has lost quality.
Granhota appeared in 2013 to restore the nobility of French vinegar, a condiment of gastronomic tradition.
Using Languedoc wines selected for their aromatic and organoleptic structure, ideal for vinegar, Laurent Faure has created balsamic vinegars that follow the traditional recipe of Modena, and wine vinegars flavored with fruits or spices, without any added coloring, preservative or sulfite.
The master vinegar maker works his wine vinegars according to the ancestral method, one that respects the product, nature and which should never have been abandoned.
Wine vinegar, a true skill
"Vinegar making is an almost forgotten skill. In France, vinegar is an integral part of our rich culinary heritage, and we are committed to preserving and passing on vinegar-making traditions. However, it is important to remember that vinegar is above all..."
Natural fermentation...
Chemically, vinegar results from the oxidation of wine by the Acetobacter bacteria.
Discovered by Pasteur in the 19th century, this bacteria transforms the alcohol in wine into acetic acid, thus turning the wine into vinegar.
However, this simple transformation is not enough to obtain a good vinegar...
Which requires a specific method...
At Granhota, we use the Orléans method, which doesn't rush the product and guarantees a harmonious aroma.
The wine spends from 5 weeks to 5 months in oak barrels to slowly transform.
Beyond wine, we also produce cider, beer and other surprises to come.
But in our opinion, a 'young' vinegar hasn't reached its peak.
And patience.
La Solera is an aging process developed in the Jerez region. The young vinegar is placed in tall barrels. The older it gets, the more vinegar will be transferred to the lower barrels. This long sleep allows us to obtain an old wine vinegar.
It is in this environment that the tannins will develop and thus temper the liveliness of the vinegar.
Granhota appeared in 2013 to restore the nobility of French vinegar, a condiment of gastronomic tradition.
Using Languedoc wines selected for their aromatic and organoleptic structure, ideal for vinegar, Laurent Faure has created balsamic vinegars that follow the traditional recipe of Modena, and wine vinegars flavored with fruits or spices, without any added coloring, preservative or sulfite.
The master vinegar maker works his wine vinegars according to the ancestral method, one that respects the product, nature and which should never have been abandoned.
Wine vinegar, a true skill
"Vinegar making is an almost forgotten skill. In France, vinegar is an integral part of our rich culinary heritage, and we are committed to preserving and passing on vinegar-making traditions. However, it is important to remember that vinegar is above all..."
Natural fermentation...
Chemically, vinegar results from the oxidation of wine by the Acetobacter bacteria.
Discovered by Pasteur in the 19th century, this bacteria transforms the alcohol in wine into acetic acid, thus turning the wine into vinegar.
However, this simple transformation is not enough to obtain a good vinegar...
Which requires a specific method...
At Granhota, we use the Orléans method, which doesn't rush the product and guarantees a harmonious aroma.
The wine spends from 5 weeks to 5 months in oak barrels to slowly transform.
Beyond wine, we also produce cider, beer and other surprises to come.
But in our opinion, a 'young' vinegar hasn't reached its peak.
And patience.
La Solera is an aging process developed in the Jerez region. The young vinegar is placed in tall barrels. The older it gets, the more vinegar will be transferred to the lower barrels. This long sleep allows us to obtain an old wine vinegar.
It is in this environment that the tannins will develop and thus temper the liveliness of the vinegar.
