Description
… a medieval speciality rediscovered.
More delicate than lemon, milder than vinegar. Verjus is a subtle source of acidity with almost unlimited possibilities. From aperitif drinks to starters and main courses to fine desserts. Anywhere where a delicate touch of acidity adds zest and variety.
In summer, the winegrower cuts out some of the unripe grapes. Pressed, filtered and pasteurised, “verjus de raisin” is a delicate source of acidity for fine cuisine.
Our verjus is 100% natural, without additives or preservatives. Verjus is freshly pressed and pasteurised. It has not undergone fermentation.
Unopened, verjus can be stored for a good two years. Once opened, always place the bottle in the refrigerator immediately and use within four weeks. Tip: freeze the verjus in small portions, e.g. in an ice cube tray.
