Our Production Process

Our artisanal production process, developed by Mr. Pierre Gingras, is the result of nine years of research and laboratory analysis. The ultimate purpose of this research and development work was the elaboration of a method of production for a cider vinegar unique in the world, and capable of preserving high standards of quality over time. The quality criteria of the cider vinegar are the acetic acid content, its purity and taste, its aroma and color, and above all, the presence of the mother-vinegar alive in the product. Moreover, Mr. Gingras wanted to also preserve the therapeutic and preventive virtues of this completely natural product.

Our real handcrafted cider vinegar is made from four kinds of non-genetically modified apples picked directly in our family orchard as well as from other apple growing areas in Quebec, which are selected according to very stringent quality criteria. The apple juice extracted is at first converted into cider before to begin its period of transformation into vinegar, and its maturation in oak vats. The duration of this maturation in vats is at least one year, which gives to the product sufficient time to ensure its natural transformation into cider vinegar, and to acquire its nutritional, gastronomic and therapeutic exquisite properties. At the end of this fermentation period with the mother-vinegar, our cider vinegar is extracted according to the French champagne method and bottled on-site immediately with great care.

Obviously, our cider vinegar is submitted to numerous quality checks rigorously applied during all its production phases.

The following table illustrates the production process of this unique and high quality product.

Steps	Description	Quality Criteria
Apples selection	Preparation of a mix of various selected apples all picked directly by hand from the tree (not from the ground) and of premium quality.	Apples must be : Firm Sound and juicy Perfect maturity for consumption
Juice extraction	Juice extraction   Apples are washed, broken up and squeezed using an especially conceived equipment to ensure the retrieval of all nutrients and to preserve the integrity of the apple juice.	Complete raw juice Natural state Fruity taste Lack of any contamination
First transformation	Juice is poured in tanks to be transformed by fermentation in cider of premium quality. At maturity, the cider is drawn off without touching to the sediments of the vinegar.	Degree of transformation of sugars into alcohol Clearness of drawn off cider
Second transformation	Cider is transferred into barrels and oak vats for its period of transformation into vinegar. This period lasts at least one year during which the product is regularly submitted to laboratory controls. The temperature, humidity and oxygen levels are constantly monitored with respect to the atmospheric pressure.	Acetic acid content Potassium content Magnesium content Enzymes development Taste Color Aroma
Taking away of the vinegar	At maturity, the vinegar is taken away from the barrels and oak vats by taking care not to disturb the mother-vinegar of the vinegar.	Average acetic acid content of 4.5% Clearness of the vinegar Presence of the mother-vinegar Absence of foreign bodies
Bottling and packing	The cider vinegar is bottled in glass containers according to the volumetric specifications of the customers and then put in case.	Compliance with the purchase order Impeccable cleanliness of the containers and cases Absence of foreign bodies
Storage	Cases are stored sheltered from freezing.	Preservation of a minimal temperature to avoid freezing

Qualities and specific virtues of the real handcrafted cider vinegar

Qualitatively, the cider vinegar made, bottled and marketed by our company is 100% pure and completely natural, without additive and preservation ingredient, not pasteurized, not filtered and, with an average acetic content of 4.5%. The quantity of several minerals and elements such as potassium, magnesium and the presence of enzymes are under strict regular quality control checks.

The deposit of the mother-vinegar forming at the bottom of the bottle of the 100% pure cider vinegar is a proof of authenticity. That deposit is edible or can be filtered, as desired.

The 100% pure cider vinegar is a product that does not spoil over time in any ways, whether it is refrigerated or not, because it is by itself a preservation agent. Consequently, the product does not have an expiration date. On the other hand, it is preferable to store it in a dark place.

Alternative medicine practitioners recognize the preventive, therapeutic and curative virtues of the real handcrafted cider vinegar to relief, among others, arthritis pains, to accelerate the healing of wounds and to facilitate toxins cleansing.  Moreover, this real handcrafted cider vinegar could find several uses in medicine, and as well as in human and veterinary pharmacology.

In the culinary world, the real handcrafted cider vinegar is much sought-after for its aperitif, digestive, aromatic and disinfecting properties. It is also a perfect preserving agent for numerous vegetables such as capers, small onions, pickles, beets, garlic, and fresh fine herbs. Our cider vinegar is widely used by several chefs and health food aficionados for its gastronomic contribution such as for enhancing the nutritional values of sauces, soups and stews. It can be used to tenderize and marinate meats as well as to give to specific foods, such as salads, a sweet and sour flavor.