Gegenbauer noble sour PX, drinking vinegar from span. Sweet wine, 7 years, 3% acid

The basis for this elixir is a Spanish sweet wine made from the Pedro Ximenez grape, produced exclusively for us in Spain. This special wine, primarily used in cream sherries, is inoculated with a specially cultivated culture of acetic acid bacteria. Fermentation takes place under constant monitoring of temperature and oxygen supply to ensure optimal living conditions for the bacteria, with the vinegar maker present around the clock during the crucial fermentation phases. After fermentation is complete, the product is aged in small oak barrels. Legally, this product is not classified as vinegar because it has less than 6% acidity. We therefore decided to call it Edelsaurer PX (Noble Acid PX). The wine has a very high quality rating and is thus very full-bodied with a high residual sugar content. This natural sugar is preserved during the acid fermentation. This is challenging because the aggressive acetic acid bacteria readily attack the sugar. A secondary fermentation could therefore occur, in which the sugar is converted into alcohol and the alcohol into acetic acid. The result would be a sour brew. Only constant regulation of temperature and oxygen supply leads to a harmony of acidity (acetic acid) and sweetness (natural sugars in the wine). Naturally, we need absolutely no additives for this product.