Bottling Messinian Heritage
Greka Icons, Greece In Messinia, olive groves tumble towards the Ionian Sea and fig trees cling to stone terraces. Greka Icons was created in 2012 to capture these landscapes in…
La Guinelle, France
Here, at La Guinelle, vinegar is not a by‑product but a craft. Founded in 1999 by Nathalie Lefort and now led by Chandra Brune, this open‑air factory uses the Orléans method: wines from nearby vineyards are poured into barrels and left to ferment naturally under the sun. The grapes—Grenache Noir, Muscat and others—are chosen for their character, and there is no industrial intervention; fermentation proceeds slowly, guided by acetic bacteria and patience. Sustainability and innovation go hand in hand: La Guinelle sources locally, minimizes waste and experiments with fruit‑infused vinegars and vinegar pearls.
Banyuls Red Wine Vinegar spends five years in oak, emerging rich and complex with notes of red berries, perfect for classic vinaigrettes. Banyuls Vieux, aged for a decade, offers intense flavours of red fruits and hazelnut; it can lift a starter, glaze fish or even complement a strawberry salad. Banyuls Grand Cru transforms a prestigious Banyuls wine into an elegant, refined vinegar, while Malidea, made from Nebbiolo grapes in Italy’s Monferrato region, delivers balanced acidity with depth.
On the white side, the La Dame Vieux Rivesaltes 2009 vinegar is derived from a 2009 vintage of Rivesaltes wine; its ruby hue and nutty, honeyed aromas add complexity to dressings and marinades. Vieux Rivesaltes 2011 is delicate and aromatic, Gewurztraminer Sec offers floral and spicy notes ideal for Asian‑inspired dishes, Muscat Petit Grain gains sweet undertones from eight months of open‑air fermentation, and Chenin Blanc shows bright acidity with subtle fruitiness thanks to natural airborne fermentation.
The Taliouine Saffron vinegar infuses white wine vinegar with Moroccan saffron, creating a delicate aroma that flatters seafood and rice. Toranja blends Grenache Gris and Macabeo grapes, ferments without sulphur and emerges slightly fizzy with notes of stone fruit, lemon and seaside salinity—a refreshing partner for salads. The Vermeil vermouth vinegar, made via the Schützenbach method by a Catalan family, layers herbal and spiced notes; it excels in dressings and for deglazing pans.
Visitors to La Guinelle can tour the vinegar barn in Cosprons, watch barrels breathe in the sunlight and taste the vinegars in situ. A nearby boutique in Banyuls‑sur‑Mer offers bottles to take home along with recipe booklets. For us, partnering with La Guinelle means adding depth to our pantry with vinegars that embody the elements—sun, wind, wood and grape. A splash of Banyuls or a drizzle of saffron vinegar is more than acidity; it’s a taste of a landscape and the patience of the people who let nature do the work.
At Carnivale, we believe that the best food has an identity, dignity, and depth. It is a sentiment that La Guinelle embodies completely, understood through exploring their story. We are not here to shout about it. Our role is simply to listen, to translate, and to share. Together, we offer something timeless: flavor with a provenance, made by people who still believe in the enduring power of patience and of principle. Because in the end, it is not just about what you make, but why you make it.
