It is the essence of our craft. Since 1979, we have been giving things the time they need to reach their finest form.
FROM NATURE TO CULTURE
Whole fruits only.
Nothing else. No concentrate. No additives. This is the only way and the right time they are processed here, in the manufactory, from the initial sorting to the barrel.
The fruits grow here in Riegersburg and the surrounding area. We prefer old varieties. Maschansker, rose apple, wild pear. Often small, usually too sour or too tart when raw. They are not suitable as table fruit, but all the more so for vinegar and fine brandy.
In 1984, Alois Gölles invented the world's first apple balsamic vinegar. Since then, we've known how much goes into a good vinegar: a lot of craftsmanship, and even more patience. In Austria's largest vinegar cellar, our balsamic vinegars mature for up to twenty years. The barrel plays an active role. Water evaporates, and the vinegar becomes dense, calm, and balanced.
With fine spirits, it's no different. We double distill in copper stills, without additives, and keep only the heart. Then it's given time, in glass carboys or oak barrels.
As pioneers of the finest vinegar culture, we cultivate this transformation in our barrels, in our gardens, and with every action we take. Every drop that leaves our manufactory turns the everyday into indulgence and moments into those that last.
In the end, there is a simple realization
Change tastes good.
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