Verjus, meaning green juice, was the most widespread souring agent during the Middle Ages, and today it’s a practically unmissable ingredient in gastronomy. It’s used for salad dressing, or in lemonade, as it’s a perfect alternative to lemon or vinegar. How is it made? During bunch selection, the green, unripe grapes are pressed and bottled. The berries in this state are abounding in acids but their sugar accumulation has also started, thus the mix of these two components gives a complex, fruity, citrusy and sourish taste.

Andi Gere has been making green grape juice for years from the Merlot and Cabernet Sauvignon varieties, and mixed with elderflower syrup, sparkling water and ice, it is offered in summer as a refreshment to the drivers of the groups that arrive in Villány to taste wine.