A new product of Herrenhof estate: high quality, traditional, authentic Verjus!

The history of Verjus (or Agrest how it was called in Germany and Austria) by itself motivated me to make this great condiment here in the Vulkanland (Styrian vulcano region). If you do not exactly know what Verjus really is, please read my blog post about it (Link).

My aim was to make Verjus in the best quality what's possible and this has not been done here yet. It's the way I did it and the origin of the grapes what makes it so special und unique:

• Very early harvest of grapes from the best vines on the estate on the Buchertberg (vineyard site Buchert hill - single vineyard Verjus)
• This vineyard is farmed biodynamic and so without any syntethic pests and other chemical stuff.
• The processing of the grapes is absolutely gentle. Crushed by feet and pressed with my basket press.
• There are no additives like sulphur, finings or filtration used. Only slightly heated prior bottling.
• The result is high quality, very intense in taste and aroma, with a smooth acid at the backend.
• Herrenhof Verjus sollte should be stored cool and after opening the bottle you should use it up to 2-4 weeks.
• Available in 0,5l bottles.

Verjus provides endless multifunctional ways to flavor foods like meat, fish, sauces, salads,... You can use it with a very good mineral water as an aperitif. The acid is milder than from lemon juice and Verjus makes food better to combine it with wine. For an example vinegar has a very intense acid which can destroy a food-wine match.

If you are interested please contact me via email (office@herrenhof.net), my Facebook or Twitter account! Bottles can easily shipped international as parcels.

Historic ways...