Concentrated Yellow Jurabalsam Vinegar
by Philippe Gonet
Concentrated Yellow Jurabalsam Vinegar 250ml
Product name:
Concentrated Yellow Jurabalsam Vinegar
Grape variety:
Savagnin.
Production method:
Louis Pasteur method, followed by the addition of grape must.
Following maturation in cool cellars, heat is used to concentrate and greatly reduce the vinegar.
Maturation:
matured in 228-litre oak casks in a 17th century cellar before being finally transformed into vinegar over a period of at least three months.
Tasting notes:
Appearance:
Dense, unctuous and bright; dark black-brown in colour.
Bouquet:
Vivid, concentrated nose of candied fruit and fresh walnut aromas.
Palate:
Round, voluptuous palate with potent notes of candied dried fruit and spices.
Aged:
10 years.
Pairs well with:
exotic fruit desserts