Vinegar with a light golden colour and bright fresh fruit aroma, with a hint of minerality. Its sweet taste, featuring just a touch of acidity, reveals notes of pear and pie spices.
Heavenly in a mignonette served with oysters. Use it to marinate fresh fish for a delicious ceviche, carpaccio or create a vinaigrette by adding olive oil. Add a few drops to a glass of bubbly wine to enhance depth and acidity.
Location of origin: Champagne (France), transformed into vinegar according to the Schützenbach method in Lleida, Catalonia, Spain.