Vinegar jar in stoneware

In the late nineteenth century, domestic production of vinegar was a widespread practice in France. In each family, remaining alcoholic beverages (wine or cider in most cases) were poured into this container. Made of stoneware fired at a very high temperature and recognised for its non-porous and durable qualities. To transform wine or cider into vinegar, you must first prepare the "mother" vinegar. After that, this preparation can also be delicately flavoured by placing raspberries, tarragon, thyme, truffles, freshnuts and more. 2 capacities: 3L and 4.7L4 colours