The pressing of fresh apples produces a premium cider after 2 to 3 weeks of fermentation in stainless steel tanks. Once the cider is finished, we begin a new, slow transformation through acetic fermentation and the first phase of ageing, which takes place in the Chai du Fondateur, made up of 36 French oak foudres, each containing 5,400 liters. This makes it the largest cider vinegar ageing cellar in the world! This maturation phase lasts at least a year, during which the vinegar evolves and improves thanks to controlled contact with the ambient air. The vinegar mother (a gelatinous mass made up of cellulose and vinegar bacteria) is responsible for converting cider into vinegar, by converting alcohol into acetic acid in contact with oxygen.

The entire fermentation and ageing process is closely monitored by our Maître de Chai, who regularly checks and tests the vinegar from each barrel. The result is an intense, complex vinegar with golden highlights and notes of apple and wood. It is also naturally rich in mother vinegar.