The GEGENBAUER Tarragon Vinegar is produced in a traditional and gentle way by the Schützenbach method.
The Vinegar is made from an alcoholic brew based on local Austrian spring wheat. For producing the vinegar the brew is in a permanent movement and flows over beech splints that are covered with vinegar bacteria. These bacteria ferment the alcohol into vinegar. The carrier material extend the surface where the bacterias convert the brew’s alcohol into vinegar acid. This method is known as Spanbildner Verfahren (shavings method) already since the 19th century. The Spanbildner Verfahren is used rarely these days as a lot of time is needed and the output therefore is not very high. The vinegars have a higher quality than those made using the more popular submersed method. After the brew is fermented, the vinegar is stored in oak barrels like barrique wines. This refines the taste and adds smoky aromas to the vinegar.
Following the philosophy of the Vienna based vinegar manufacturer also this new vinegar is completely unfiltered, unpasteurized and free of any additives. The vinegar neither contains added colours nor chemical substances. GEGENBAUER attaches great importance to the products he uses and usually decides not only for local origin but for producers, Erwin Gegenbauer trusts in. This is where the products for the GEGENBAUER Oaked Vinegar pure come from.
5% acetic acid
May contain traces of gluten
