Gegenbauer fruit vinegar melon, 5% acid

The melons used are harvested at the peak of maturity in Sicily. The fruit is peeled by hand, gutted, gently pressed and fed with a pure-bred yeast for mental fermentation. After fermentation and ripening, the wine is inoculated with a pure-bred vinegar bacteria culture. Vinegar fermentation takes place under controlled fermentation, with constant monitoring of temperature and oxygenation. Thus, one of the conditions is given to achieve high quality. After fermentation, the young vinegar is stored in glass balloons. The melon vinegar is distinguished by its chubby consistency and its typical exotic aroma.