Corsican clementine vinegar is the result of transforming clementine juice, picked in November, into clementine wine and then, after a long period of acetification, into clementine vinegar. The clementine, a winter fruit par excellence, is bursting with goodness. With no maceration, preservatives or artificial flavourings, Clementine vinegar is exceptional for its rarity, revealing its delicate citrus aromas. It goes wonderfully well with virgin dried fruit or olive oils for all kinds of salads. It can also be used to deglaze fish, vegetables and roasted fruit. It will enhance scallop and salmon tartars, fruit salads or pineapple carpaccio. A bright, golden bottle to add a touch of originality to your dishes. FLAVOUR: Citrus flavour PREPARATION: Deglazing, sauces.

ASSOCIATION : crustacés, poissons blanc, fruits de mer, canard rôti, salade de fruits exotiques.