THE GREEN REVOLUTION Bourgoin Verjus. [vèrju] n.m. acidifier produced in France locally, in the cognac area. Verjus is made out of unripe grape, ripe early. Use it in the kitchen or in the bar as an eco-friendly alternative to lime juice, with the same approximate level: 2.5 Hp). AN ECOFRIENDLY ACIDIFY Why Bourgoin Verjus? Because lime is not as green as you may think. Mostly imported from South America, lime has a really heavy carbon footprint. Verjus is produced in the heart of the village of Tarsac in Charente (France) on the Bourgoin vineyard estate, located 9km from Angoulême. Bourgoin Verjus Hp is of 2.5 (renoun as the most important of France). HISTORIC EUROPEAN LEGACY. Bourgoin Verjus renews with the original tradition of acidification of food and beverages put forward in 1600 by Olivier de Serre in his book “Théâtre d'agriculture et mesnage des champs.” The verjus is anterior to citrus fruits that arrived in Europe only after the second crusade. FROM THE BOURGOIN ESTAT