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For the production of the balsamic fruit vinegars, the berries or fruit pulp are/is fermented, like a wine, macerated and aged. The vinegars have that typical balsamic sweet and sour taste, 6% acidity, a very strong fruit fragrance, the natural colour of the fruit and a clear appearance with no fruit particles to be conveniently used as well in a sprayer. All balsamic vinegars are aged for years and only released when they have reached full potential in taste. They are not only suitable for cooking but as well as tonics.
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Results 1 - 8 of 9

Balsamic Fruit Vinegars

Balsamic Apple Cider

Use in salads or simply as tonic.

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Balsamic Blueberry & Granadilla

Use in salads or as marinate for any lamb, game or venison ...

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Balsamic Cape Gooseberry

Enhances the flavours of lamb, pork, chicken and game fish.

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Balsamic Granadilla

Make a fruity salad dressing or sweet sticky marinade for ...

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Balsamic Lemon

Use in salads or simply as tonic.

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Balsamic Orange

Make a fruity salad dressing or sweet sticky marinade for ...

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Balsamic Pomegranate

Enhances the natural flavours of lamb, pork and chicken and ...

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Balsamic Raspberry & Merlot

Add to stews, sauces & braised meats.

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