Red Wine Vinegar

Our vinegar production is rooted in the idea of the „Aceto Balsamico tradizionale“ - and thanks to these strong roots, we are

now reaping the rewards of our vinegar production. Our vinegar fermentation is done in barrels of oak, chestnut and cherry

wood, which are assembled into batteries of five barrels each. The cherry wood is particularly important, for adding sweetness

and colour. The maturation requires hot summers and cold winters. The acidity of our vinegar is deliberately kept low, the fruit

should be emphasized in the product. We achieve this by gentle filtration, which preserves the flavours as good as possible. In

the large barrles lies normal wine vinegar from Lagrein, which is brought to ageing in eight small barrels. It is only after a few

years of ageing, that the so-called „refill“ takes place during the cold season.