Discover the vinegars created by our partner Les Enfants de Bacchus, made in Hautvillers, the cradle of Champagne, from the region’s wines, using a dynamic artisanal method. Complementary gift ideas for champagne, to be slipped into your gift box compositions, perfect for consolidating professional ties, thanking or building loyalty among your customers, partners and collaborators.
The perfect vinegar for spicing up sauces and homemade mayonnaises, or for preparing delicious marinades.
It is made from 100% Chardonnay grapes from Champagne.
Aged in oak barrels for at least 1 year.
Aged in oak barrels for at least 1 year.
Don’t let its color fool you: this vinegar has all the roundness, strength and fruitiness of the Pinot Noir grape, characteristic of Champagne.
It’s a daily accompaniment to vinaigrettes and a divine enhancer to red meat sauces.
It is made from 100% Pinot Noir grapes from Champagne.
Aged in oak barrels for at least 1 year.
This delicate, aromatic vinegar is ideal for salads, marinades and grilled meats.
It’s made from Chardonnay vinegar flavored with one or two sprigs of fresh thyme added after barrel aging.
Aged in oak barrels for at least 1 year.
This wonderfully aromatic vinegar is the perfect accompaniment to fish, seafood or white meats.
It’s made from Chardonnay vinegar flavored with a sprig of fresh rosemary added after barrel aging.
Aged in oak barrels for at least 1 year.
Condiment Balsamique vinegar is richly aromatic, without masking the dishes it accompanies, which it naturally reveals.
Excellent in vinaigrettes, it is also an ideal accompaniment to fruit salads, especially strawberries.
It is made from Chardonnay vinegar (50%) and grape must (50%).
Aged in oak barrels for at least 1 year.
“We are Geoffrey, Anastasia, Marie and Marceau, brothers and sisters who grew up in Hautvillers, the cradle of Champagne. We invite you to discover our vinegars, made using the dynamic artisanal method, from the world-renowned wines of our region.”
It was in 2021 that the idea of creating “Les Enfants de Bacchus” was born: to create an artisanal vinegar, made exclusively from the wines of the Champagne region and produced in the region.
Quotas are imposed on winegrowers every year, and this system is essential to protect the Champagne appellation. Prior to the harvest, it is decided how many grapes, in kilograms per hectare, can be included in the appellation. The remainder, the harvest surplus, must be delivered to the distillery for other uses.
Distillation has a major impact on the environment: energy-intensive machinery, air emissions, transport…
After a great deal of research, the family approached a Burgundy master vinegar maker, guarantor of ancestral know-how, who trained them in the dynamic method. This method guarantees precision and control at every stage of processing, while limiting energy expenditure. It combines technology, know-how and respect for the environment.
Alongside the Traditional Method, the Dynamic Method is one of the most common methods for making vinegar.
The Traditional Method, also known as the “Orléanaise” method, requires the entire production room to be heated to a temperature of 30°C.
The Dynamic Method requires a fermenter heated to 30°C and air injected into the wine. Brought into contact with millions of bubbles, the acetobacteria (vinegar-making bacteria) transform the alcohol into acetic acid, turning the wine into vinegar. Heated to 30°C, the resulting vinegar is then filtered and aged in oak barrels for at least a year, to develop its full aromatic bouquet.
Our approach guarantees quality, simple ordering, secure payment and careful delivery within 5 to 10 days in Europe.
Since 2010, our carefully selected wines have come from the most prestigious Champagne Houses.
Our Champagne experts will advise you on the success of your private and professional projects.
Chic boxes, personalization, attentions... the pleasure is as much to offer as to receive.
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