Vinberg-Verjus pure “extra-sour” is harvested early with only 1,1g sugar/100ml. This gives it a strong acidity and noticeable astringency. It is the preferred low histamine alternative to vinegar and is ideal for salad marinades, with game and fish or for goulash and stews – as well as a lemon/lime substitute for non-alcoholic and alcoholic cocktails for all bartenders.

The high material costs, due to the low weight of the grapes at the time of harvest, and the process steps required to extract the juice, give Verjus pure “extra-sour” a special position among the products on the market and make it a real rarity.

The advantages for the consumer are a high proportion of flavour-enhancing, natural tartaric acid. The polyphenol content is far higher than that of red wine. Due to the strong, but mild acidity, the use is even more economical.

Alcoholfree. Low histamine. Low in calories. Vegan. Low fructose.