A distinctive Fig Vinegar that adds oomph to a warm goats cheese salad, roasted plums and veal dishes.
Made with love and respect by hard-working nuns in the Languedoc. Figs from the monastery's ancient fig trees are picked by the nuns in October. They are then dried before macerating with red wine vinegar for up to four months before bottling. This distinctive vinegar is superb with a warm goats cheese salad, drizzle a little over plums before roasting or use to deglaze a pan after flash-frying veal escalopes.