Slow fermented in small batches using a unique process from the early 1800s and aged in 25-gallon American oak barrels.
Naming Note: Why don't we call it Champagne vinegar? We told you- it's better... AND we strive to make vinegars with a sense of place and that respect that sense of place in other foods. Champagne vinegar should come from the Champagne region of France.
