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✨Old world vinegars with a contemporary twist ✨Barrel matured ✨Botanical infusions ✨Balanced cooking
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This blog piece has been transcribed from the Food & Home December 2018 issue: The Other Side of Wine: by Malu Lambert. "Every wine wants to become vinegar," laughs Rozendal vinaigrier, Nathalie Ammann, as we're walking along the curve of a dirt road leading to the vinegar cellar.
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