Produced by Pojer e Sandri in Trentino, Italy

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. Their blackcurrant vinegar is made by slowly fermenting the juice blackcurrants—the same fruit used in the distillery to make their cherry brandy. The juice is fermented in wooden barrels using a traditional surface method for about 1–2 years. Great with veal head, game carpaccio, boiled cauliflower, or added while cooking meat sauces.