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Granhota
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Laurent Faure
In the 20th century, small village vinegar makers gave way to a handful of industrialists. Production has become standardised, vinegar has lost its quality. That's why in 2013 I embarked on the Granhota adventure: to restore the French vinegar's reputation as a condiment in the gastronomic tradition. I had family know-how in viticulture but I am the first in my family to devote myself exclusively to vinegar. With wines from Languedoc selected for their aromatic and organoleptic structure, ideal for vinegar, I create quality vinegars without any addition of colouring, preservatives or sulphite. As a master vinegar maker, I use the traditional method of working my wine vinegars, the one that respects the product, nature and should never have been abandoned. To develop Granhota, I referred to my peers and some researchers who work on bacteria (vinegar comes from the combination of wine and acetobacter bacteria). This allowed me to learn everything independently. Being self-taught is easier when you are passionate. In 2009, while still a student at Ensae Paristech, a school of statistical and economic engineers, I started my first vinegar trials. In parallel with my first job, I created several vinegars that were favoured by those around me. My desire to link my passions for viticulture and gastronomy, my desire to come back to live in the South and "do something hands-on" motivated me to change my profession and devote myself exclusively to vinegar making. Today, my vinegars are used by great French gastronomic chefs.
Laurent Faure

"Vinegar is a product at the intersection of viticulture, the land, the climate and gastronomy with the expectations of consumers and chefs. There is no training, not even literature to learn the trade of a master vinegar maker."

Granhota
Granhota
"Granhota" in Occitan means "frog" or "little frog". The name came to me when I started my first vinegar tests in barrels engraved with a frog. In 2009, I set up my vinegar factory in an old wine cellar in my native village, in Coursan, between Narbonne and the vineyards. This winery used to belong to a private owner who pressed and vinified his own harvest, as was the case in many Languedoc families. But over time, these cellars were abandoned in favour of wine cooperatives... A history that reminds us of the history of vinegar. That's why I decided to transform this old wine cellar into a vinegar workshop. The region in which I produce my vinegars is ideal, particularly because of the rather high ambient temperatures all year round, which allow me to produce quality vinegars.
Información técnica
Dirección
Granhota, Coursan, FR
Localización