This vinegar is produced by fermenting quince fruit to create fresh vinegar, then adding quince concentrate before aging for one year.
This flavour-packed quince vinegar pairs well with white meat, duck magret, raw vegetables and pastry preparations. Use sparingly.
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.