Gegenbauer fruit vinegar fig, 5% acid

Baglama figs, a particularly thick-bodied and aromatic strain, originate from southern Turkey and were fermented after fermentation with pure-bred yeast for alcoholic fermentation. After a maturation phase, we inoculated the wine with a pure-bred vinegar bacteria culture. The vinegar fermentation takes place under controlled fermentation, whereby temperature and oxygen supply are constantly observed in order to give the bacteria optimal living conditions. Thus, one of the conditions is given to achieve high quality. After fermentation, the young vinegar is stored in glass balloons, removed several times from the trub and then matured in glass balloons. The exotic aroma of the fruit develops only after long storage of the vinegar, and then to obtain the softness that flatters the palate.