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Made from hand selected apricots with sugar and gelling agent...
"Limited Preserves" - Apricots from the Venusberg OrchardBest location,...
Classical Viennese preserves with fine spirits, 1.5 vol . %...
The acid-flavored aroma of the Dirndl (Cornus) distinguishes this fruit vinegar.
Is obtained from the Styrian cider apples Maschansker, Bohnapfel, Ilzer weinler, Rosenapfel or Holzapfel.
From the juice of ripe tomatoes, fruity, with the typical tomatosweetness.
Fresh harvested asparagus from Sulzmann in the Marchfeld, Lower Austria, was hand selected, peeled, carefully pressed and spirituously fermented into wine.
Ripe cucumbers from the Austrian province of Burgenland were hand picked, peeled, seeded, gently pressed, and the juice brought to a spirituous fermentation.
Gently fermented from the freshly squeezed juice of Styrian plums.
Ripe tomatoes from Austria’s Burgenland were sorted out by hand, gently pressed, and the juice was then brought to a spirituous fermentation.
The sour cherries were harvested in the Marchfield, Lower Austria, at the peak of their ripeness, and brought to an alcoholic fermentation by using pure cultured yeast.
Ripe red peppers from the Austrian province of Burgenland were hand picked, peeled, seeded, gently pressed, and the juice was brought to a spirituous fermentation.
With its malty note this vinegar is recommended for the refining of hearty dishes, for classic snack dishes such as sour sausage or treating beef and for Bierradi.
Obtained from the juice of perry pears old varieties. Fruity, and slightly spicy a fine tart note.
Obtained from the juice of ripe cherries high with dark flesh.
Even the greek physician Hippocrates (around 460 v. Chr.) has recognized the special effect of asparagus vinegar.
From the juice of ripe tomatoes, fruity, with the typical tomatosweetness.
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Several kilograms of raspberries are needed in the Viennese Vinegar Brewery for the production of one liter of raspberry vinegar.