Plum Vinegar

Naturally produced vinegar from damsons. The blue-sheened fruits are harvested in early summer and fermented into a strong vinegar. After several years maturation in old wooden barrels the vinegar is filled into bottles unfiltered and cold-sterilised. Through this the natural fruit aromas are specially well preserved. Damson vinegar goes particularly well with summer salads, vol-au-vent, and strong meat dishes.