Gegenbauer Saffron Vinegar, made from Pannonian saffron, 5% acidity

Saffron was cultivated as a precious spice in Austria as early as the 15th century. The Pannonian climate, a special, relatively warm and dry climate with cold winters, provides ideal growing conditions. Since 2006, the tradition of saffron cultivation has been revived in Burgenland. For the saffron vinegar, saffron mash is fermented into wine, which is then further fermented into vinegar. This fermentation vinegar is developed directly from the fruit and is significantly purer and more intense in aroma - unlike infused vinegars. Gegenbauer saffron vinegar develops its delicate aroma during several years of aging in wooden barrels. Delicious with cakes, chocolate creations, and ice cream, or on raw fish, carpaccio, and blanched vegetables.