Gegenbauer wine vinegar Neuburger, 6% acid

White wine - Neuburger grapes with the Spatlese designation are used to produce this mild wine vinegar. The Spatlese wine comes from the Johann Reinisch winery in Tattendorf, Thermenregion. After a ripening period, we inoculated the wine 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 several times to remove the lees, and then aged in glass demijohns. A first-class wine is essential for achieving top-quality vinegar. The later the grapes are harvested, the richer the vinegar! We also ensure that the wine is not treated with sulfur, which could damage or even destroy the delicate acetic acid bacteria and thus interrupt the acidic fermentation.