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 byproducts of wine production led to their venture into fruit vinegars in the 1990s, and it continues today. Their pear vinegar is made by slowly turning Williams pears into vinegar—the same pears they use to make their Williams pear brandy. It’s fermented in wooden barrels using a traditional surface method for about 1–2 years. It’s great with fresh cheeses and blue cheese, or for adding a unique touch to sauces when cooking.