Adopt ceppo di vite from the farm "Granhota" in Coursan (Francia) and receive your aceto di vino rosso biologico 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: once you have received your aceto di vino rosso biologico and enjoyed the experience, you may decide to renew and extend the adoption.
You adopt ceppo di vite 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 ceppo di vite. The vines were planted around 1970 and are in full production. Laurent's vines belong to the Cabernet-Sauvignon grape variety. 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 35 years old and its productive life 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 being able to produce for any reason, we will replace it with an other, and we guarantee your delivery from the produce of others for that season. Your ceppo di vite produces an average of 3.5kg of grapes each season. With this amount we can produce around 2l of aceto di vino rosso biologico.
Each season we will send you a box with: 4 x__ Organic red wine vinegar__ (0.5l, bottle) 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. We have two methods: diffusion, where the product is suspended above the liquid, and the vinegar vapours allow a slow and subtle flavour to develop. The second method is maceration, in which the fruits and spices are absorbed directly by the vinegar, and the flavour is more pronounced. It takes between 1 and 4 months to add flavour to our vinegars. Our vinegars are characterised by a slight acidity, woody notes and a good, long aftertaste on the palate. This vinegar can be stored very well, there is no expiry date and no requirements to store it. It can be used as a seasoning in salads or for cooking.
Quando lo ricevi?
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 autumn of each year.