Adopt a grapevine from the farm "Granhota" in Coursan (Francia) and receive your organic vinegar selection at home. Laurent will take care of your adoption and take its picture. You will also be able to download the adoption certificate, and if you wish, plan your visit to the farm. You do not enter into any long-term commitment: Although your adoption will be renewed automatically, you will always be informed in advance and may decide to cancel your adoption at any time in case the preparation has not started yet.
You adopt a grapevine from our farm in Coursan (Francia). The cultivation here is certified as organic by the European Union as of 2016. When placing the adoption you can choose a name which we will use to identify your grapevine. The vines were planted around 1970 and are in full production. Laurent's vines belong to the Cabernet-Sauvignon grape variety. Cabernet is one of the most widespread grape varieties in the world but originated in France and has been present since the 17th century. It is a cross between several grape varieties, including Sauvignon and Cabernet Franc. The Cabernet's assets include its tannins, its body and its aromatic richness. It is also a thick-skinned grape variety, which helps protect the grapes against frost. We grow it organically on clay-limestone soil and use espalier pruning. We do not irrigate our plots. The climate in our region is Mediterranean, with hot, dry summers and mild, wet winters. The cultivation of the vine consists of many stages. The first is pruning: this step consists of cutting the wood in order to limit the plant's development and to concentrate the sap on fruit-bearing branches. Then we proceed with the tying: we attach the vine to the espalier (wire used as a stake) in order to guide the branch and facilitate the machine's passage. Next comes the treatment: this process serves to limit the development of diseases (mildew, powdery mildew, black-rot, etc.) without the use of chemicals. Here we apply Bordeaux mixture, among other things. Then there is the pruning: the vine being a liana, we cut off all the excess vegetation so that the vine can concentrate on the fruit. After that comes the harvest. This is the stage in which we pick the grapes! Once the grapes are harvested, the process continues. The grapes are transformed into wine; this is the vinification stage. Your adoption is 52 years old and its maximum lifespan is 90 years. For as long as you want to keep your adoption, and we can continue taking care of it, you can renew year after year. If your adoption stops producing for any reason, we will replace it with another, and guarantee you the delivery from the production of other units. Your adoption produces an average of 3.5kg of grapes each season. With this amount we can produce around 1l of organic vinegar selection.
Each season we will send you a box with: 1 x __Organic red wine vinegar__ (250ml, bottle) 1 x__ Organic red wine thyme vinegar__ (250ml, bottle) 2 x__ Organic Balsamic vinegar__ (250ml each, bottle) __Organic red wine vinegar and organic red wine and thyme vinegar __ This artisanal and natural organic red wine vinegar is made only in barrels in the south of France, using the traditional method. It comes from organic vines in Languedoc-Roussillon. The traditional Orleans method is broken down into 3 stages: The first stage is the transformation: from wine to vinegar, everything takes place in an oak barrel open on the top and sides called a vessel for better air circulation. A bacterium in the air called Acetobacter is responsible for this transformation; it turns alcohol into acid. We call this acetic fermentation. Then comes the maturation process; the vinegar will mature for 18 months in our "solera", and the liquid is transferred from the highest to the lowest barrels. Finally, we add flavour with the diffusion method, where the product is suspended above the liquid, and the vinegar vapours allow a slow and subtle flavour to develop. Our vinegars are characterised by a discreet acidity, woody notes and a good, long aftertaste on the palate with a small touch of thyme for the flavoured version. These vinegars can be stored very well, there is no expiry date and no requirements to store it. They can be used as a seasoning in salads or for cooking. __Organic Balsamic Vinegar__ With regard to Balsamic vinegar, this comes from a completely different process. We harvest the grapes, squeeze them and collect the pressed juice, called the must. Once this must is filtered, we heat it at low temperature for 72 hours. This process reduces the must and evaporates the water content, which results in a reduction of its volume by ⅔. After reduction, we place the concentrated must in barrels under tile roofs. The heat will allow the residual water to evaporate, refining the balsamic effect. In this manner, the wood aromas will develop subtly. After aging for 3 years, we recover the grape must and mix it with red wine vinegar from our production. This enables us to correct the acidity and density of the product. This last stage gives it all of its organoleptic characteristics, slightly acidic with woody notes and red fruits, while maintaining a surprising thickness on the palate. This is how we produce a traditional Balsamic vinegar, without additives, caramels, dyes or thickeners. Balsamic vinegar is ideal both for salad dressing and for deglazing, and also can be used as a condiment on desserts. The product has a use-by date of 2 years. The ingredient list as well as allergen information can be downloaded from "Additional Analysis".
¿Cuándo lo recibes?
We harvest the grapes in September. The transformation of the wine into vinegar takes about 6 months, and then we mature the vinegar in our solera for 18 months. We then bottle it. It is, therefore, available in the spring of each year.