Description
… a medieval speciality newly discovered.
More delicate than lemon, milder than vinegar. Verjus is a subtle source of acidity with almost unlimited possibilities. Verjus syrup can be used as an aperitif drink or in fine desserts. It adds a delicate touch of acidity and variety wherever it is used.
In summer the winegrower a4> winemaker cuts part of the unripe grapes from the vine. Pressed, filtered and pasteurised is “Verjus de raisin” 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.
