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.
Quince's delicate aroma makes it perfectly suited for seafood such as poached halibut or sautéed scallops. Drizzle over tender greens or a tropical fruit salad made with mango and papaya.