Burgundy nectars
Emmanuelle Baillard is an oenologist, from Champagne, a lover of taste and fruits with strong regional origins.
She created Nectars de Bourgogne in 2004 near Beaune, in the heart of orchards and vineyards, in particular to work with Burgundy blackcurrant, the jewel of the local terroir.
Its production, originally fruit juices and nectars, has expanded to include jams, purées, coulis, vinegars and syrups. It produces or selects its fruits, and develops them, taking care to preserve their taste, their color and their aromas.
Made with blackcurrant pulp from Burgundy, with its characteristic taste, this vinegar can be used on many occasions: hot, cold, sweet or salty.
Original and high in flavor, it enhances fruit salads, is perfect for deglazing carrots, peaches, pears, apples... and goes very well with poultry or snails.
