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| The production |
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 A combination of tradition, innovation and passion.
Vinegar is a purely natural product. Fresh squeezed juice
of first quality is fermented in a alcoholic fermentation,
also called spirituous fermentation, into wine which after
a second, so called sour fermentation is brewed to vinegar.
There are several different manufacturing
methods. In the VIENNESE VINEGAR BREWERY we undertake
a controlled fermentation by the submers method. Maturity
time of course is very important for the quality of the young
vinegar.
We traditionally store it in small wooden barrels or glass
demijohns, where it matures slowly and develops its famous
harmony. Our passion for extraordinary vinegars is the challenge
to produce only the best quality by combining tradition, innovation
and passion.
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