From experiment to success story:
Somehow, 2016 was simply the right time to rediscover early-ripening grapes. And so, one day, the founders came up with the idea for Vertschi – a refreshing table drink based on verjus.
Verjus is made from the juice of unfermented green grapes and offers a subtle and delicate acidity that is perfectly balanced to enhance a variety of dishes. Verjus has been used since ancient times and was a cornerstone of medieval cuisine for a long time before falling into obscurity and finally regaining interest in recent years.
Vertschi is a brand of the Zum Sternen winery. It is not just another water with added flavours. On the contrary: it is produced with the same care and attention as wine – simply from early-ripening grapes. And these grapes have what it takes: they are bursting with natural, high-quality acidity. This is what gives us the refreshing, healthy acidity that we, as winemakers, gourmets and sommeliers, have rounded off with only the most essential natural ingredients. The founders Andreas Meier (winemaker, viticultural engineer), Markus Utiger (sommelier, certified wine academic) and Roland Zeller (chef, culinary expert) are a passionate trio who combine viticulture, oenology and culinary art. Less than a decade on the market, Vertschi has become an essential reference in Switzerland. It is not just a sensory experience, but also a visual work of art. This innovative Swiss drink goes beyond the pure taste experience and fits perfectly into contemporary no- and low-alcohol trends.
