Natural fruit vinegar from the juice of ripe apricots.Ingredients
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The apricots were harvested at the peak of their ripeness on the Harmer Estate in Stipfing (ca. 25 km north-east of Vienna), selected, carefully pressed and delivered to our vinegar brewery.
After fermenting, and a maturing period, we injected the wine with a pure cultured vinegar bacteria. The fermentation takes place while supervising the process, whereby the temperature and the oxygen supply are constantly watched, to guarantee optimal living conditions for the bacteria. Thus, one of the conditions is given to accomplish high quality. After the fermentation has stopped, the young vinegar will be stored in carboys.
The apricot vinegar distinguishes itself because of the interplay between the different fruity acids and the acetic acid, whereby the typical apricot flavour gets clearly defined.
Apricot vinegar, 5% acid
|Manufacturer||Gegenbauer, Waldgasse 3, 1100 Vienna, Austria|
|Content in ml||250|