After carefully selecting the fruit from the family’s orchards, this is gently pressed and inoculated with yeast to ferment. After reaching the desired sugar content, the fermented juice is placed in oak barrels containing some of the vinegar “mother.” The process might take anywhere from 18 to 24 months until the right balance of acidity and fruitiness is achieved. The Quince vinegar is the ultimate table-top condiment to enlighten salads, grilled vegetables and meats, as well as sliced pineapple, citrus fruit, melons and strawberries.
About the producer
Perched on the steep eastern side of the canyon-like valley of the Adige River, Pojer & Sandri is one of the most remarkable wineries in the Trento region of Italy.The dynamic team of Fiorentino Pojer and Marco Sandri have owned the estate since 1975, when Fiorentino, as the landowner, teamed up with Marco, who had just graduated from enological school. They set out to protect and revive the many local grapes of the area and produce wines which were almost forgotten.
Their respect of the environment and traditions along with their outgoing personalities and hospitality soon set them on a class of their own. Today, they are widely respected as one of the most unique and trend-setting wineries in Italy. Pojer e Sandri has now expanded their expertise to include the production of high quality fruit vinegars.