About Granhota

In the 20th century, small village vinegar makers gave way to a handful of industrialists. Production has become standardised, vinegar has lost quality. Granhota appeared in 2013 to restore the reputation of French vinegar, a condiment rooted in gastronomic tradition. With Languedoc wines selected for their aromatic and organoleptic structure, ideal for vinegar, Laurent Faure created balsamic vinegars that follow the traditional Modena recipe, and wine vinegars flavored with fruits or spices, without any addition of coloring, preservatives or sulphite. The master vinegrower processes his wine vinegars according to the ancestral method, the one that respects the product and nature and which should never have been abandoned.Read their story