ORGANIC Apple Balsamic Vinegar

Our Organic Apple Balsamic Vinegar is 100% certified organic. An aromatic, tart apple juice is obtained from local apple varieties. Part of the juice is concentrated into apple syrup, while the other part is fermented into cider, from which a naturally cloudy apple vinegar is produced through natural vinegar fermentation. The vinegar is stored and aged in small oak barrels. It is then blended with cider syrup to give it its rounded, pleasantly mild flavour.

Traditional production thanks to the mother vinegar

If you discover a cloudy, gelatinous mass in an open bottle of vinegar after a while, it does not mean that the vinegar has gone off. On the contrary, it is a good sign that the vinegar has been produced traditionally and is not pasteurised: A so-called "vinegar mother" forms. This is the name given by experts to the important acetic acid bacteria that convert alcohol into acetic acid with the help of oxygen. When vinegar is opened, these natural helpers may become active again.

Vinegar in the kitchen

Our fine vinegars and mill-fresh oils can be used to make vinaigrettes in endless variations. The basic recipe is very simple: 1 part vinegar, 3 parts oil and salt and pepper to taste. Our vinegars are also ideal for seasoning soups and sauces, and wherever a touch of acidity is needed to add a little extra flavour. Tip: A splash of apple, sour cherry or blackcurrant vinegar in mineral water is refreshing and thirst-quenching.