Balsamic Apple Vinegar, aged for at least eight years in oak barrels.
A specialty of Alois Gölles.
Balsamic apple vinegar is made from old, highly aromatic Styrian apple varieties like maschansker, bohnapfel, Ilzer weinler, rosenapfel and holzapfel. The carefully pressed juice is boiled down according to the traditional method, and the vinegar is aged for at least eight years in small oak barrels.
Even after this long maturation process, the lively fruit flavour of the apples is still present, but more elegantly focused and integrated into a multi-layered ensemble of flavours.
A wonderful complement to olive oils with a fruit note, as well as to Styrian pumpkin-seed oil. Only a few drops of this wonderful Apple Balsamic Vinegar lends an elegant spice to savoury dishes and also goes very well with terrines, aspics, curd cheeses, delicate salads, carpaccio and pannacotta-type desserts.