Hand-made from sweet and rich Banyuls wine. It offers exceptional value for the money. It takes four years to make the Banyuls wine,(a popular dessert wine, also available from France 44) which is allowed to mature in barrels exposed to the open air. Once the wine is ready, the vinegar production begins with combining the wine with the banyuls mother. It is then stored in open barrels of oak. After a minimum of eight months, but before the alcohol is entirely transformed into acetic acid, the vinegar is removed and bottled. It is not filtered or fined.

Thanks to the great care and natural process used, it is possible to produce a vinegar with soft and fruity flavors in which the rate of acidity does not exceed 6.5 percent.