The grapes of the type Muscatel from the wine-estate Tschida in Apetlon are harvested in the selected area, sorted out, gently pressed, and delivered to our vinegar brewery.
After simmering the juice by a considerate temperature for days, the flavours and the containing fruit’s sugar are getting concentrated. The reduced juice will be filled into barrels and brought to an alcoholic fermentation. When the desired alcohol level has been reached, we now air the derived wine and inject it with pure cultured vinegar bacteria (= mother-of-vinegar). After the fermentation has stopped, the young vinegar will mature in oak barrels. We leave the barrels to the weather, so that the vinegar can “work” with the seasons. During wintertime a kind of hibernation takes place, and in summer, due to hot temperatures, liquid can evaporate through the wood’s pores, whereby the volume decreases from year to year, the vinegar becoming more condensed – “fuller".
Unlike the classic Aceto Balsamico, this balsamic vinegar does not mature in different types of wood. We take the view, that one fruit or one wine, respectively, should mature in only one type of wood. Where different types of grapes are used for the Aceto Balsamico, different types of wood should be applied, too. Besides, we do not add any caramel or colouring agents to our balsamic vinegar to have them appear dark and sweet. The type Muscatel distinguishes itself through mild acidity and its typical flavour. Because of it having aged for 8 years, this black, sweet, palate tickling balsamic vinegar truly convinces with its unadulterated elegance.
According to our knowledge, it has not been tried yet to produce a classic balsamic vinegar from one type of grapes.
1-2 tbsp. vinegar in 1/8 l tab water or mineral water, or a few drops mixed with sparkling wine. - On blue cheese - On pies and chocolate cakes - Over cold, cooked, sliced beef with onions and oil - Over carpaccio - Over “Topfenpalatschinken” (pancakes filled with cream cheese) - On carpaccio - On ice cream - On fresh strawberries with coarse ground pepper, sea salt, and flavourful extra vergine olive oil. - Reduce the M Balsamic vinegar, add some honey and serve as a sauce. - To refine sauces, made form the crusty remainders of fried fish or meat: discard drippings; add wine and let reduce it; add the stock of your choice, boiling it down; mount with cold butter and season with vinegar.
6% acetic acid