On rozendal Farm, The Amman Family follows the traditional french Orleans method of vinegar preparation. Vinegar is made from a blend of red wine cultivars and activated indigenous “mother” culture originating from the farms first vinegar of 1988. The balsam is fermented in small oak barrels, infused with select botanicals and then matured over a 12 year solar system.
A balance of sweetness and acidity yields a rich, balsamic-style vinegar – a robust tonic and chefs essential.
- This vinegar is unfiltered, a sedimentation may occur over time. 6% acidity.
- Store at room temperature after opening.
Ingredients: Hibiscus tea | Red wine vinegar | Grape must | Rosehip | Elderflower | vanilla pod
Proudly made in the Western Cape,