Calamansi is a sour citrus fruit from the Philippines.
This vinegar is produced following two fermentation processes: alcoholic and acetic. Fermented wine is mixed with natural calamansi extract, alcohol vinegar and brown cane sugar.
Calamansi vinegar pairs well with salads, fish, carpaccio...
Created in 1982 by the Montegottero family, Huilerie Beaujolaise has won over big names in the world of French and international gastronomy for the exceptional quality of its range of oils and vinegars.
Store in a dry, dark place between 10°C and 20°C.
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