Gegenbauer saffron vinegar, made from pannonian saffron, 5% acidity

Saffron was already cultivated in Austria in the 15th century as a precious spice plant. There, the Pannonian climate, a special, relatively warm and dry climate, even with cold winters, offers good conditions. Since 2006, the tradition of saffron cultivation in Burgenland has been resumed. For saffron vinegar, saffron mash is fermented to wine and fermented to vinegar. The fermentation vinegar is developed directly from the fruit and much purer and more intense in the aroma - unlike liqueurs. The Gegenbauer saffron vinegar develops its delicate aroma at the maturity of several years in wooden barrels. Delicious with cakes, chocolate creations and ice cream or raw fish, carpaccio and blanched vegetables.