Pojer e Sandri Quince Fruit Vinegar

In the hills of the ancient town of Faedo, Pojer e Sandri have been pressing their grapes to make wine vinegar for decades. Beginning as a wine producer, their desire to eliminate any waste by utilising the by-products of wine production led to their venture into fruit vinegars in the 1990s, and it continues today. They grow the quinces on their own land, make a purée, and press it to make a juice. This juice is then fermented--without any additions--for up to 2.5 years.