

Our Process:  Making wine vinegar requires two fermentations. The first fermentation uses yeast to create alcohol, the second uses a vinegar “mother” to convert the alcohol to acid. To convert our wine into vinegar we add wine to a continuous batch of vinegar that contains a vinegar “mother”.  Filling the barrels two thirds full we ensure that the bacteria in the mother can breathe oxygen and convert the wine into vinegar.  Once the new wine is introduced to the previous batch we let it sit, for a year or more providing oxygen through a hole in the top of the barrel, always continuing to get better with age like a good wine.

Champagne Pear Cherry Apple Fig Pomegranate Peach