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. 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.