Gegenbauer Wine Vinegar Cabernet Sauvignon, 5% acidity

From a special late-harvest Cabernet Sauvignon wine, the Vienna Vinegar Brewery ferments a rich red wine vinegar. The late-harvest wine comes from the organic Michlits winery in Pamhagen (Burgenland). After a maturation period, the wine is inoculated with a single-varietal culture of acetic acid bacteria. The vinegar fermentation takes place under controlled conditions, with constant monitoring of temperature and oxygen supply to ensure optimal living conditions for the bacteria. This is one of the prerequisites for achieving high quality. After fermentation, the young vinegar is stored in oak barrels, racked off the lees several times, and then aged in glass demijohns, followed by further aging in oak barrels.