Description
… a medieval speciality rediscovered.
Finer 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. Everywhere where a delicate hint of acidity adds zest and variety to the dish.
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 is the verjus good two years long shelf life. After opening, the bottle should always be placed immediately in the fridge and use up within 4 weeks.
Tip: freeze the verjus in small portions, e.g. in an ice cube tray.
