Verjus (from the French vert jus, meaning ‘green juice’) is the juice pressed from unripe grapes. It was used as a source of acidity in cooking as far back as antiquity and the Middle Ages, long before lemons became common in Europe. With its fresh, lively acidity, verjus is a natural alternative to vinegar or citrus, providing a softer, rounder acidity that integrates more harmoniously with wine.

Kristinus Verjus is made from Sárgamuskotály (Muscat Blanc) and Furmint grapes grown in biodynamically-cultivated vineyards. It is bottled unfiltered and preserved solely through heat treatment, with no additives.

Suggested uses:

• * In the kitchen: for salad dressings, marinades, sauces, fish, vegetables or white meat.
• * As a drink: diluted with soda as a spritzer, as a refreshing non-alcoholic aperitif or as an acidic base in cocktails.