Before the introduction of lemon in Europe, verjus was used as a condiment, but also in food preservation. Today, we experience its renaissance. In early summer, unripe grapes with an optimum level of acidity are selected for the production of verjuice. With their vibrant green hue and acidic freshness, the grapes are pressed and their juice pasteurized to produce an extraordinary seasoning, ideal for meat dishes, salads, sauces, and even desserts and cocktails.
Pale citrus. Fresh with a delicate and present bittersweetness. Aromas of apple and a touch of wood. Verjus ice is widely acclaimed by many chefs as a more harmonious alternative to lemon juice and vinegar. Sharing the same natural acidic essence, verjus and wine accompany each other in a perfect balance of flavours and intensities.