Saffron vinegar, made from Pannonian saffron, 5% acidity, 250 ml

Saffron was cultivated as a precious spice plant in Austria as early as the 15th century. The Pannonian climate, a special, relatively warm and dry climate (even with cold winters), offers ideal conditions. Since 2006, the tradition of saffron cultivation has been revived in Burgenland. To make saffron vinegar, saffron mash is fermented into wine, which is then fermented into vinegar. Fermented vinegar is made directly from the "fruit" and has a significantly purer and more intense aroma than batch vinegars. Gegenbauer saffron vinegar develops its delicate aroma during several years of aging in wooden barrels. Delicious with cakes, chocolate creations, and ice cream, or on raw fish, carpaccio, and blanched vegetables.