The raspberries used here are sourced from the Leithagebirge and the Vienna Woods, harvested in cool, dry conditions to preserve freshness. After gentle pressing at low pressure, the juice undergoes alcoholic fermentation using pure cultured yeast. Following a maturation period, the resulting wine is inoculated with a carefully cultivated vinegar bacteria culture. The acetic fermentation takes place under controlled conditions, with temperature and oxygen levels closely monitored to ensure optimal development and quality. Once fermentation is complete, the young vinegar is transferred to glass vessels, repeatedly clarified, and allowed to mature.
A true raspberry vinegar, produced directly from the fruit through both alcoholic and acetic fermentation, is exceptionally rare. Maintaining the fruit’s natural aroma throughout the process is challenging, and most raspberry vinegars on the market are simply wine vinegar infused with raspberries—blending two separate flavor profiles. This method, by contrast, captures only the pure, full expression of the raspberry itself, without additives.