Our raspberries are from the Leitha Mountains and the Viennese Forest, harvested in cold, dry weather, to guarantee the fruit’s freshness. After careful pressing with low pressure, the “motherjuice” is brought to an alcoholic fermentation by adding 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.
A real raspberry vinegar – one directly derived from the fruit, brought to a spirituous, then to an acidic fermentation – is extremely rare, because it is difficult to maintain the raspberry’s original flavour. Almost every “raspberry vinegar” on the market is basic vinegar – meaning: raspberries were added to wine vinegar. At the same time, two flavours are getting mixed, that of the wine vinegar and that of the raspberries. With our procedure, the raspberry vinegar receives nothing but the full taste of the fruit.
As far as we know, almost noone has been able to achieve a classically produced raspberry vinegar of such high quality, without using additives.
1-2 tbsp. vinegar in 1/8 l tap water or mineral water, or a few drops mixed with sparkling wine. - To marinate for several days raw fish, meat, fruits, vegetables - To drizzle over blanched vegetables - On hard cheese - On pies and chocolate cakes ² Over “Topfenpalatschinken” (pancakes filled with raspberry jam) - On ice cream - To refine sauces, made form the crusty remainders of fried fish or meat: discard drippings; add wine and let reduce; add the stock of your choice, boiling it down; mount with cold butter and season with vinegar.
5 % acetic acid
