Gegenbauer Fruit - Melon Vinegar, 5% acidity

The melons used are harvested in Sicily at the peak of ripeness. The fruit is peeled and seeded by hand, gently pressed, and fermented with a pure yeast culture. After fermentation and 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. This ensures one of the prerequisites for achieving high quality. Once fermentation is complete, the young vinegar is stored in glass demijohns. The melon vinegar is characterized by its smooth consistency and its typical exotic aroma.