Gegenbauer fruit vinegar apricot, 5% acid

Apricots are 4-8 cm large, spherical to eirunde Steinfrüchte. The skin is velvety, sometimes smooth, and from light yellow to orange-yellow, on the sun also reddened tint. From the stalk to the stamping point, the seam characteristic of the apricot, dividing the fruit into two fruit jaws, runs. The flesh is white, yellow or intense orange, juicy and very tasty. Our apricots are harvested at the peak of maturity in the Harmer estate in Stripfing, approx. 25 km northeast of Vienna, sorted, gently pressed and delivered to our vinegar brewery. The apricot vinegar is characterized mainly by the interaction of the various fruit acids with the acetic acid, whereby the typical aroma of apricot is clearly expressed.