Pojer e Sandri’s single-fruit vinegars are in a class of their own. After carefully selecting the fruit from the family’s orchards or from select farmers in the area, the fruit is gently pressed and inoculated with yeast to ferment.
After reaching the desired sugar content, the fermented juice is placed in oak barrels containing some of the vinegar “mother.” Depending on the fruit, the process might take anywhere from 18 to 24 months until the right balance of acidity and fruitiness is achieved.
The ultimate table-top condiment to enlighten salads, grilled vegetables and meats, as well as sliced pineapple, citrus fruit, melons and strawberries.
- 250 ml/8.5 fl oz