Organic vinegar balsamic
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Organic vinegar balsamic


Grape must from organic farming is thickened at 48 - 88 °C under vacuum and fermented with the addition of red wine vinegar. The vinegar is then filtered through paper filters and stored in fine wood barrels for up to 6 years.
The naturally cloudy organic balsamic vinegar can form sediment after some time, but this does not affect the quality.

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  • Taste - full fruity and sweet-sour
  • Aroma - flavour

Fields of Application

Salads soups sauces meat and fish dishes spicy dishes specialities cold Mediterranean cuisine marinades for meat


5 L canister

Johanna Schindele

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