Vinegar

The preparation of vinegar is one of the oldest processes in food production and is also practiced on South Tyrolean farms. All kinds of vinegar specialties offer a multitude of options for refining dishes. With vinegar, too, the basic ingredients determine the quality of the end product. Only high-quality fruit and the best wines are used for vinegars with the ‘Roter Hahn’ trademark. The minimum content of acetic acid in fruit vinegar must be five percent. After an appropriate maturation period, the vinegars can develop their full aroma and are bottled.