Developed at the Boldairpur eco-place, this balsamic vinegar resulting from a double fermentation, followed by aging in an oak vinegar cellar, gives a product that nourishes the microbiota, promotes appetite and facilitates digestion, not to mention its properties antiseptic and rich in mineral salts such as calcium, phosphorus, sulfur, silica and iron, but above all, it is incomparable and delicious.
In terms of taste, this product takes on its full value as a starter with raw vegetables, with a light green salad at the end of the meal, or as an accompaniment with a good loaf of bread, dipped in quality olive oil.
The basic element to produce this balsamic vinegar is pure organic maple syrup. To this syrup, which we will have taken care to let age for 1 year, is added pure and crystalline water to create a must with organic yeast which will start the wine fermentation process for a period of 3 months.
From this fermentation, we obtain the famous maple wine that is the pride of Boldairpur.
This wine will be our basic ingredient to start a first acetic fermentation lasting 3 months. Another fermentation will follow for a period of 3 to 4 months.
Unfiltered product: it is normal and healthy to find suspended solids in this vinegar