Pojer e Sandri’s is the producer of vinegar made from single fruits. The company is located in the Trentino-Alto Adige region of Italy, which is one of the Northernmost regions. Each fruit used in the making of the fruit vinegar is obtained from select farmers in the region to ensure nothing, but the finest fruit is used. The process begins by taking care of the squeezing of the fruit. It is then placed into containers in which yeast is added to begin the fermentation process. Once this reaches the proper sugar content, the fermented fruit product is then transferred to oak barrels, which contain the “mother” from the vinegar. The process depending on the type of fruit will take anywhere from 18-24 months to mature into the unique fruit vinegar. Maturity is achieved when the is a balance between the acidity level and the fruitiness of the vinegar is achieved.
Suggested uses for all these products depend upon one's creativity level. The most common uses are for salads, grilled vegetables, fruits such as pineapple, citrus, melons, and strawberries. Meats also enjoy the additional accent flavor of these vinegars, or add to marinades and glazes.