Melon Fruit Vinegar, 5% acidity, 250 ml

The melons used are harvested at peak ripeness in Sicily. The fruit is peeled by hand, deseeded, gently pressed, and fermented with a pure yeast culture. After fermentation and a period of aging, the wine is inoculated with a culture of pure acetic acid bacteria. The vinegar fermentation takes place under controlled conditions, with temperature and oxygen supply constantly monitored. This ensures one of the prerequisites for achieving high quality. After fermentation, the young vinegar is stored in glass carboys. The melon vinegar is characterized by its plump consistency and its typically exotic aroma.