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"Limited Preserves" - Apricots from the Venusberg OrchardBest location,...
Made from hand selected apricots with sugar and gelling agent...
Made from hand selected sour cherries with sugar and gelling agent...
"Limited Preserves"Best location, best variety, best harvest
Made from hand selected fruits with fructose and gelling agent pectinFruit content: 25%
Made from hand selected fruits with sugar and gelling agent pectinLight Preserve, Fruit content: 70%
The aroma force altsteirischer apple varieties, the careful fermentation and maturation complicated by the "Method Gölles" make this Apple Balsamic Vinegar to the model of its kind.
The Chardonnay Beerenauslese jelly is very elegant, highlighted by a delicate caramel flavor and caressed by vanillaWine jelly (5.1 vol % alcohol)Not suitable for persons under 18 yearsNot recommended for pregnant and nursing mothers
Made from hand selected raspberries with sugar and gelling agent pectinLight Preserve, Fruit content: 70%
The wine with the predicate "Spätlese" (late harvest) comes from the wine estate Tschida from Apetlon, Burgenland.
The acid-flavored aroma of the Dirndl (Cornus) distinguishes this fruit vinegar.
The pure quality wine with the predicate “Trockenbeerenauslese” (dried berry harvest) originates in Pamhagen in Burgenland. According to our guidelines, this wine was fermented in the Michlits winery.
The Wine with the predicate "Spätlese" (late harvest) comes from the wine estate Johanneshof Reinisch, Tattendorf in the Thermenregion, Lower Austria
Several kilograms of raspberries are needed in the Viennese Vinegar Brewery for the production of one liter of raspberry vinegar.
We produce our pomegranate vinegar from fuits originating in Italy.
Our chokeberries have been harvested about 20 km south of Vienna in Tattendorf, at the peak of their season, and fermented with a special pure cultured yeast.
Lemongras is cultivated in Asia and parts of South America.
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.
Ripe tomatoes from Austria’s Burgenland were sorted out by hand, gently pressed, and the juice was then brought to a spirituous fermentation.
After being pressed, fleshy, aromatic Baglama figs from southern Turkey were brought to an alcoholic fermentation by adding pure cultured yeast.
Our black currants have been harvested about 20 km north of Vienna, at the peak of their season, and fermented with a special pure cultured yeast.