Cornel Cherry Vinegar, 250 ml

The cornel cherries were harvested by the Gartenbauschule Hietzing in Vienna, at the peak of their ripeness, and brought to an alcoholic fermentation by using pure cultured yeast.

After a period of maturing, we injected the wine with pure cultured vinegar bacteria. The vinegar fermentation takes place while supervising the process. The temperature and the oxygen supply are constantly watched, to guarantee optimal living conditions for the bacteria. Thus, one of the conditions is given to accomplish a high quality. When the fermentation has ended, the young vinegar will be stored in carboys, several times it gets drained off its residues, and subsequently it matures in the carboys.

5% acetic acid