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This quince vinegar is made by transforming quince juice and sugar into quince wine, which then undergoes acetic fermentation. It is aged for one year with a natural quince concentrate to develop its unique character.
Its fruity, slightly tangy flavour pairs beautifully with white meats, duck breast, foie gras, raw vegetables, or pastries.
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 20°C and 30°C.
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