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Lolo Cabernet Vinegar

£15.00

In a nutshell: This delicious red Cabernet vinegar uses wine from Laureano Serres (one of Spain’s best natural wine makers) and is great for flavouring daubes and marinades.

Nathalie’s collaborated with Laureano Serres (one of Spain’s leading natural wine makers) to make this crisp, clean red cabernet vinegar nicknamed  ‘Lolo’. Abandoning a career in IT, Laureano Serres started his own cellar, Domaine Mendall,  in El Pinell de Brai in southern Catalunya, just across the border from Nathalie. Working his 6 hectares of land, he now makes a large range of wines with nada (nothing) added at all. This is a clearly defined, confident and fruity vinegar. Great for adding depth of flavour to slow-cooked daubes and marinades for beef and lamb. It's also perfect for using as a starter vinegar (together with some red wine) when making a vinegar mother in one of our lovely pots or barrels.

Details 500ml; 6° acidity

About La Guinelle
We are proud to be the sole UK distributor for La Guinelle vinegars. These amazing vinegars are made by Nathalie Lefort in her charming open air vinaigrerie In Cosprons, a hillside village near Port-Vendres, overlooking the rocky Cote Vermeille coast close to Spain. Nathalie bought the small house at the end of a dusty lane in 1999 and soon after decided to revive the lost art of making artisan vinegar outdoors. Her philosophy is simple - " You need good wine to make great vinegar and you let nature do the rest." She uses the famous fortified red Banyuls dessert wine from local vineyards for her core vinegars, plus she also makes some limited production single grape varietal vinegars. Everything is done outdoors "en plein air", using an organic double fermentation process where the wines and vinegars are exposed to natural airborne bacteria in oak barrels for up to 8 months before further ageing in glass demijohns that are shaded from the sun. Discovered by top French chefs, we hope they will also find a spot in your kitchen as a great ingredient to add to favourite recipes, enhance many sauces, gravies and as a finishing ingredient used in the same way as a good quality extra virgin olive oil drizzled onto a dish.

Every year, Nathalie and her team only make about 10,000 bottles including some really interesting, and unique, single varietal and 'flavoured' vinegars which we will always endeavour to buy and stock before they run out.

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