Verjus (pronounced 'ver-zhoo') is the juice of green, unripe grapes, which is pressed to create a refreshing, natural source of acidity for both the kitchen and the glass.

The base material for Verjus comes from grapes hand-selected from 40-year-old vines in the limestone-speckled Ugar vineyard. In spring 2024, thanks to a sudden warming period, the vines budded two weeks earlier compared to previous years' averages. In early August, while still before full ripening, healthy bunches were picked approximately two weeks before the harvest proper. The grapes were gently pressed, and the resulting juice was transferred to stainless steel tanks before being bottled without sulphur or pasteurisation.

On the nose, subtle varietal notes of green apple and pear characteristic of Furmint and Hárslevelű emerge. The palate is really fresh and lively, with delicious fruitiness, and the vibrant, natural acidity giving character. Thanks to its pronounced acidity, Verjus delivers a refreshing experience even as a spritzer, but its true calling unfolds in the kitchen: ideal for salad dressings, pickling, sauces and marinades, whereby lemon or vinegar would be too assertive, Verjus works with a softer, more natural acidity.

Alcohol content: 0 %
Sugar content: 50 g/l
Titratable acidity: 28.3 g/l