Banyuls vinegar is made from a fortified wine of Banyuls in which 80g of residual sugar per litre have been retained by adding neutral grape alcohol to stop the fermentation of the wine. This Banyuls of high quality is aged for 4 years in wood vats which are outdoors exposed to the climatic variations. This type of aging gives a wine with a burnt topaz robe and a woody and spicy nose, and it develops the famous "Randolf" aroma (fresh walnut and mint) that will be found also in the vinegar. Acetification The transformation of alcohol into acetic acid is done by acetic bacterium carefully preserved in our vinegar factory for years. In order to get the reaction a great quantity of oxygen is required, which explains that the traditional Orleans process is called "of surface". Bacterium develop on only a few millimetres on the top of the liquid. This reaction is very slow. The process developed in Banyuls finds its inspiration in the Orleans process but the development of bacterium inside the liquid is accelerated thanks to a stirring system. The acetification takes place in one month. The whole difficulty of the operation consists in preserving in the vinegar the aromatic richness and the residual sugar, while at the same time presenting the regulation acetic degree of 6%. From the Catalan Pyrenees in the Roussillon region of France, on the southern border with the Emporda region of Spain.