Pojer e Sandri

An hour north of Verona, at the point where two valleys meet, sits the small village of Faedo. Here, on 35ha of land, Pojer e Sandri grow the grapes used to make their wine, grappa, and importantly for us, vinegar. Using minimal chemical intervention at each stage of the process, they aim to capture the true nature of the fruit.

To make their fruit vinegars, they partner with fruit growers from neighbouring valleys to source fruit at its optimum ripeness, apart from the quince, which they grow themselves. They make a fruit puree which is then pressed to make a juice. The juice is fermented without any addition to create the vinegars, a process which takes between 1-2.5 years, depending on the type of fruit.