Verjus – extra sour

VERjus-pur “extra sour”, with around 20 g sugar/litre is very early harvested. This gives him a tart acidity and noticeable astringency. It serves as histamine-free alternative to vinegar and is ideal for salad marinades, fish or for goulash and stews.
The high cost of materials, due to the low weight of the grapes at the time of the harvest, grants the Verjus “extra-sour” a special position among the commercial products, and make it a real rarity.

The benefits for consumers are a high proportion of flavor-intensifying, natural tartaric acid, a content of polyphenol  which is much higher than that of red wine and economical use.

Verjus extra sour is histamine-free, low-fructose, low-calorie, vegan and free from preservatives.