N.V. Balsam Essig

The grapes of the 2007 vintage were pressed immediately after harvest, and the juice was gently cooked in a copper kettle until about half of the water had evaporated. During this process, part of the natural fruit sugar caramelized – the basis for the characteristic dark color of the Grüner Veltliner Balsam Vinegar. The concentrated juice was then inoculated with aged balsam. Due to its high density, fermentation stretched over several years before the balsam slowly matured in small wooden casks, developing its profound depth. After five years in wood, it reveals the desired creaminess, spice, and maturity.