This vinegar will be perfect to enhance your salad dressings but also at the end of cooking on poultry livers or to raise a homemade mayonnaise. Many ideas to deliver, we wait for yours, do not hesitate to deliver your recipes on our site, we will publish them with pleasure here or on our Facebook page.
24 MONTHS IN OAK BARREL, NOT FILTERED, NOT PASTEURIZED
To make quality without compromise, you have to take your time. A difficult notion to implement with the rhythms of current productions. Here the apples harvested at full ripening, the same as for the manufacture of the cider, gives a vinegar placed in barrel minimum 2 years before direct bottling without filtration.
"ELIXIR DE JOUVENCE"
The vinegar used to appear in the name of its many virtues and remarkably rare for a vinegar. Indeed it is a good stimulant for digestion, rich in mineral salts it helps to fight the muscular pains. It is anti very good antiseptic and participates in the proper regulation of blood sugar.
THE DOMAIN OF POULARDIÈRE
BIOLOGIC, SINCE LONG, WITHOUT CONCESSIONS
The beautiful story of these three brothers; Dominique, Michel and Stéphane Leroyer, who combine their know-how to perpetuate the tradition of their Normandy farm. Crop and harvesting methods are natural and traditional; The fruits are not shaken but harvested when mature once on the ground.
These fruit trees, 100 apple trees and 300 pear trees, majestic in height from 7 to 8 meters high, have passed through all the storms and climatic vagaries of their centenary age. The robustness of its trees linked to natural methods of cultivation and production allow this farm of the terroir Domfrontais to offer us these delicacies BIO. The future is assured with the planting of 800 apple trees and pear trees on this beautiful exploitation.
NORMANDY BOCAGE : THE TERROIR
The Normandy bocage is a vast geographical grouping of several natural regions that covers the western part of the plain of Normandy between Caen and Alençon.