BOURGOIN VERJUS is a traditional culinary acidifier made naturally from green grapes, it is produced by hand in the heart of the village of Tarsac (9 km west of Angoulême) in the vineyard of the Bourgoin family: 25ha of the grape variety TREBBIANO BIANCO in Biocontrol, density 2750 vines / ha.
BOURGOIN VERJUS is used in the kitchen by the greatest chefs, indeed, it is used in the kitchen and in the bar as an ecological and local substitute for lemon (because the lemon is not as eco as you might think), imported 80% from Mexico, the carbon footprint of the lemon is heavy.
Please note that VERJUICE is the historical acidifier of Western Europe, citrus not being imported from Judea until the 12th century after the Second Crusade.
UNFILTERED, there may be a slight deposit of quality at the bottom of the bottle. NO ADDED SULPHITES, keep refrigerated after opening to preserve any risk of alcoholic fermentation