Apple Balsamic Vinegar - organic

Origin and significance Traditional regional orchard apples from controlled organic farming are used to produce all our speciality vinegars. From the apple to the vinegar The apples are pressed to produce fresh apple juice which is initially fermented to produce a delicious must. During the second stage of the process, the must is fermented to produce high quality vinegar as part of a so-called submerged fermentation process. The vinegar is then stored in wooden casks to mature. This storage has the beneficial advantage that the wood absorbs any temperature fluctuations, resulting in a vinegar with a ‘well-rounded’ flavour. The further processing of the vinegar to produce our unique apple balsamic vinegar involves the addition of concentrated organic apple juice which is mixed with the vinegar. This creates an inimitable, fruity and sweet flavour.