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"Limited Preserves" - Apricots from the Venusberg OrchardBest location,...
Made from hand selected apricots with sugar and gelling agent...
Made from hand selected sour cherries with sugar and gelling agent...
Alois Gölles Schnapps Distillery. The Gölles family has been cultivating orchards in the sunny hill country around Austria’s Riegersburg Castle for three generations. Since the beginning of the 1980s, they have specialised in manufacturing premium spirits by hand.
Alois Gölles Schnapps Distillery
The Gölles family has been cultivating orchards in the sunny hill country around Austria’s Riegersburg Castle for three generations. Since the beginning of the 1980s, they have specialised in manufacturing fine vinegars and premium spirits by hand. Particular emphasis is placed on the use of only the highest quality products, because only the naturally delicious taste of flawless, sun-ripened fruits or excellent wines is a suitable basis for producing dense and robust schnapps.
This quest for prime fruit for the distillery and vinegar production is also at the heart of the commitment at Gölles to cultivating old fruit varieties that are now exceedingly rare. To this end, orchards have been replanted with these old varieties: since 1990 thousands of these rarities, like the saubirne (“sow” pear) and maschansker apple, have been planted.
While state-of-the-art technology is employed in transforming these and other high-quality products into the fine spirits and vinegars bearing the Gölles name, the crucial factor remains the experience and sensorium of Alois Gölles and his team.
Zweigelt is a typical Austrian grape variety. The juice of these grapes is an ideal basis for the fermentation to produce red wine vinegar because of the abundance and density in taste.
Schilcher is a Styrian specialty among the wines, which is characterized by great fruitiness and crisp acidity.
Is obtained from the Styrian cider apples Maschansker, Bohnapfel, Ilzer weinler, Rosenapfel or Holzapfel.
With its malty note this vinegar is recommended for the refining of hearty dishes, for classic snack dishes such as sour sausage or treating beef and for Bierradi.
Obtained from the juice of ripe cherries high with dark flesh.
Obtained from the juice of perry pears old varieties. Fruity, and slightly spicy a fine tart note.
Even the greek physician Hippocrates (around 460 v. Chr.) has recognized the special effect of asparagus vinegar.
From the juice of ripe tomatoes, fruity, with the typical tomatosweetness.
Gently fermented from the freshly squeezed juice of Styrian plums.
The combination of high-quality wine vinegar and fruity grape juice.
From the juice of ripe tomatoes, fruity, with the typical tomatosweetness.
The aroma force altsteirischer apple varieties, the careful fermentation and maturation complicated by the "Method Gölles" make this Apple Balsamic Vinegar to the model of its kind.
Obtained by the fermentation of thickened fruit juice and stored in wooden barrels to the perfect harmony of flavors.
A vinegar from grapes of the predicate level "Trockenbeerenauslese".
What matures long, is infinitely good. They say the balm fermentation was the highest art, the culmination of vinegar production.
Stored for 20 years in acacia barrels - TBA wine balsamic vinegar. They say the balm fermentation was the highest art, the culmination of vinegar production.
Stored for 20 years in oak barrels - TBA wine balsamic vinegar. They say the balm fermentation was the highest art, the culmination of vinegar production.
Stored for 20 years in chestnut barrels - TBA wine balsamic vinegar. They say the balm fermentation was the highest art, the culmination of vinegar production.
Stored for 20 years in cherry barrels - TBA wine balsamic vinegar. They say the balm fermentation was the highest art, the culmination of vinegar production.