Description
The story of Bourgoin Verjus unfolds in the vineyard, where their vines thrive in the finest chalky Creataceous soils of Fins Bois. Since 1986, these ugni blanc vineyards have been cultivated organically, nurturing only estate-grown, early-harvest grapes to produce this non-alcoholic, naturally acidic grape elixir.
Verjus, with origins predating citrus in Europe, has graced French cuisine since the 1600s. Bourgoin's low-density vine planting, at 2750 plants per hectare, allows each vine to yield approximately 6 kg of exquisitely acidic grapes, typically destined for top-tier Cognac production. With a pH level of 2.5, akin to lemon and lime juice, Bourgoin Verjus is a natural substitute both behind the bar and in the kitchen. Remarkably, it's the first non-pasteurized verjus in France, containing less than 30 mg/L of naturally occurring sulfites. Savor a taste of timeless elegance that elevates your culinary and mixological creations.
Flavor Profile: Bourgoin Verjus is bright and vinous and elegantly acidic, with the same pH as lemon or lime juice.
