An innovation by Alois Gölles, produced for the first time in 1984. Apple Balsamic 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.
Alois Gölles Schnapps Distillery & Vinegar Production
The Gölles family has been cultivating orchards in the sunny hill country around Austria’s Riegersburg Castle for four generations. Since the beginning of the 1980s, they have specialised in manufacturing fine vinegars and premium spirits by hand.
Particular emphasis is placed on the use of only the highest quality products, because only the naturally delicious taste of flawless, sun-ripened fruits or excellent wines is a suitable basis for producing dense and robust schnapps or elegant, delicately aromatic vinegar.
This quest for prime fruit for the distillery and vinegar production is also at the heart of the commitment at Gölles to cultivating old fruit varieties that are now exceedingly rare. To this end, orchards have been replanted with these old varieties: since 1990 thousands of these rarities, like the saubirne (“sow” pear) and maschansker apple, have been planted.
While state-of-the-art technology is employed in transforming these and other high-quality products into the fine spirits and vinegars bearing the Gölles name, the crucial factor remains the experience and sensorium of Alois Gölles and his team.
|Fat, total||approximately 0 g|
|Fatty acids, total saturated||approximately 0 g|
|Sugars, total, expression unknown||approximately 52 g|
|Carbohydrate, available||approximately 54 g|
|Protein, total; method of determination unknown or variable||approximately 0 g|
|Salt Equivalent||approximately 0 g|