Different fruit juices are boiled down to part of their original volume and then brought to alcoholic fermentation with pure-bred yeast. Only by adding varietal vinegar bacteria cultures, the vinegar fermentation is brought to start. By storing in oak barrels, the balsamic vinegar can develop its typical aroma. Our balsamic vinegars are stored on the roof of the Viennese Vinegar Brewery for at least 5 years.