Freshly-pressed black currant juice is fermented then barrel-aged in oak barrels until the perfect balance of fruit and acid is achieved. Black currants strong, robust flavor and aroma makes it an ideal vinegar for hearty meats, roasted veggies, beans and grains. A few drops mixed into sparkling water make for a very refreshing beverage in the hot summer months. Or mix equal parts extra virgin olive oil and this vinegar, then sop up your favorite crusty bread in it. A standout vinegar with bold, bright black currant flavor, Pojer e Sandri’s single-fruit vinegars are in a class of their own. After carefully selecting the fruit from the family’s orchards or from select farmers in the area, the fruit is gently pressed and inoculated with yeast to ferment. After reaching the desired sugar content, the fermented juice is placed in oak barrels containing some of the vinegar “mother.” Depending on the fruit, the process might take anywhere from 18 to 24 months until the right balance of acidity and fruitiness is achieved.