Picked in the Viennese forest at peak season, the fresh pressed fruit juice is fermented slowly and masterfully matured in carboys a.k.a. demijohns. Racked at strict intervals to remove sediment, the residual fruit sugars give this vinegar of 5% acidity a sappy sweet sour balance; a fingerprint that can only be blackberry. Mix with honey and hazelnut oil to dress your next salad. Superb on soft cheeses, for finishing sauces or topping desserts.