Pojer e Sandri's single-fruit vinegars are in a class of their own. After carefully selecting fruit from the orchards of family, friends, and select farmers in the area, Pojer e Sandri gently press the fruit and inoculate the juice 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 aging process might take anywhere from 18 to 24 months for the right balance of acidity and fruitiness to be achieved.
The ultimate table-top condiment to enliven salads, grilled vegetables and meats, as well as sliced pineapple, citrus, melons, and strawberries.