When we first visited Casa Stivalet in 2021, we were blown away by the beauty, diversity of agriculture and kindness of the family who has been producing naturally fermented fruit-based wines and vinegars on this land for more than 50 years. The tradition dates back to the 19th century when French immigrants settled in the San Rafael region of Veracruz, an area covered in thick banana and citrus groves. With the lack of grapes growing in the region, the French began winemaking from what was local and plentiful - oranges!
The Stivalet family has carried on this tradition and uses fruit to produce wines, preserves, vinegar and more. This banana vinegar is produced through a long and slow process of fermenting platano machos, the varietal of plantain that graces endless stretches of roadside until the route runs into the sea at the Gulf of Mexico.
The Stivalet family has cultivated a biodiverse mecca of vanilla vines that wind around heirloom cacao trees, set against a backdrop of figs, papaya, chiles and citrus. The family's passion for their land and their products is palpable in every inch of this "paradise found" and we invite you to experience it in this one-of-a-kind product.
Try it with fish, as a drinking shrub or drizzled on ice cream. Our favorite dressing recipe is Banana Vinegar, Miel de Maguey and Olive Oil.