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.
After the fermentation and a maturing period, we injected the wine with a pure cultured vinegar bacteria, whereby the temperature and the oxygen supply were constantly watched, to guarantee optimal living conditions for the bacteria. To obtain the highest quality, the perfect conditions must be met. After the fermentation period, the vinegar is stored in carboys, sediments are removed several times, and subsequently it matures in carboys.
- 1-2 tablespoons of vinegar in 1/8 l tab or mineral water or mix a few drops with sparkling wine - to marinate raw fish, meat, fruit and vegetables for several days - to trickle over steamed vegetables - to refine various meat sauces - on Crème brulée or vanilla pudding - on ice-cream
5% acetic acid
