What is Verjuice?
From the French vert jus ("green juice"), verjuice is the pure pressed juice of young green grapes harvested early, before their sugars develop. The result? An elegant, vibrant acidity with a delicate vinous character—crisp, unfermented, and entirely natural
Why Verjuice? The Story of a Forgotten Ingredient
An ancient gift of the vine, verjuice was long cherished across Persia, the Levant, and the Mediterranean. Pressing unripe green grapes is an age-old craft; through centuries of trade and cultural exchange, it travelled west to become the darling of European kitchens—most notably across France and Northern Italy.
Enjoyed by royal courts and rural households alike, verjuice was so indispensable in medieval France that household ledgers recorded it alongside wine and bread as a basic necessity of the kitchen.
By the 18th century, however, the arrival of lemons and refined vinegars quietly stole its spotlight, turning an everyday essential into a sleeping beauty of culinary history.
Today, verjuice makes a graceful comeback to the modern glass—softly spoken, a little bit sassy, brilliantly bright, and possessed of a charming personality all its own.
Where is it sourced?
Our organic verjuice comes directly from the rolling hills of Périgord in Bergerac, France.
A family estate since 1818, Domaine du Siorac has been crafting verjuice here since 1984. Each harvest begins with hand-picked green grapes, selected for their naturally bright acidity. Among them are rare indigenous varieties, including Mérille.
Harvested early in the season before the sugars develop, the fruit is pressed immediately, filtered, and cold-settled. What emerges is pure and entirely uncompromised: 100% certified organic, with no added sulphites, no preservatives, and no artificial flavours.
This diversity of heritage grapes gives Aban its signature poise—delivering a complex structure with crisp notes of green grape and tart Granny Smith apple.
