Quince juice

Description

Stefan Vetter gets the quinces for his juice from a fruit grower friend with old orchards. The fruits are carefully washed by hand, the bitter fluff removed from the peel. The quinces are then gently pressed before the unfiltered juice is bottled. The complexity of the juice is similar to that of Stefan’s wines: the intense, almost floral aroma does not belie its more tart components, while delicate sweetness is balanced by fresh acidity, before the whole thing extends into a crazy long finish.