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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...
Everything began in Vienna’s “Favoriten”-district, the company was founded by Ignaz Gegenbauer in 1929 where the still inexperienced future gourmet Erwin Gegenbauer at the age of only 14 left an opened bottle of fine wine in his room for a couple of days. The wine had become vinegar. Years later, after studying and travelling around the world, the charming Viennese began his new hobby: making vinegar from different sorts of wines
Everything began in Vienna’s “Favoriten”-district, the company was founded by Ignaz Gegenbauer in 1929 where the still inexperienced future gourmet Erwin Gegenbauer at the age of only 14 left an opened bottle of fine wine in his room for a couple of days. The wine had become vinegar. Years later, after studying and travelling around the world, the charming Viennese began his new hobby: making vinegar from different sorts of wines.
Gegenbauer learned the hard way that vinegar sells worse than tap water. He presented his first products in a booth on Vienna’s famous Naschmarkt.
An important point was a conversation at the Naschmarkt and this conversation convinced him that the vinegar path was the right way for him and he started presenting all of his vinegars at the Naschmarkt from that day on. At the same time Gegenbauer’s perfectionism awakened. He was determined to produce the best ever vinegars. He started to learn everything about vinegar production, from chemical processes to historic production details. Top chefs as well as gourmets all over the world love his many sorts of fruit and balsamic vinegars made of apples, asparagus etc. Today the Austrian who humbly calls himself “the world’s smallest vinegar producer” has more than 70 sorts of vinegar in his portfolio – besides other delicacies like juices, oil and coffee. One thing is for sure: he will never go back to mass production or accept to cut back on quality.
Lemongras is cultivated in Asia and parts of South America.
We produce our pomegranate vinegar from fuits originating in Italy.
Ripe red peppers from the Austrian province of Burgenland were hand picked, peeled, seeded, gently pressed, and the juice was brought to a spirituous fermentation.
The Gegenbauer vinegars are produced in a revived traditional method, wherein a plurality of vinegar bacteria cultures develop the flavor.
The Gegenbauer vinegars are produced in a revived traditional method, wherein a plurality of vinegar bacteria cultures develop the flavor.
The Gegenbauer vinegars are produced in a revived traditional method, wherein a plurality of vinegar bacteria cultures develop the flavor.
Balsamic vinegar from apples of the Early Gold variety, at least 5 years old
Balsamic vinegar from apples of the Golden Delicious variety, at least 5 years old
Several kilograms of raspberries are needed in the Viennese Vinegar Brewery for the production of one liter of raspberry vinegar.
The Wine with the predicate "Spätlese" (late harvest) comes from the wine estate Johanneshof Reinisch, Tattendorf in the Thermenregion, Lower Austria
The pure quality wine with the predicate “Trockenbeerenauslese” (dried berry harvest) originates in Pamhagen in Burgenland. According to our guidelines, this wine was fermented in the Michlits winery.
Pure balsamic vinegar made from Traminer grapes, at least 5 years old.
The acid-flavored aroma of the Dirndl (Cornus) distinguishes this fruit vinegar.
The wine with the predicate "Spätlese" (late harvest) comes from the wine estate Tschida from Apetlon, Burgenland.
Our black currants have been harvested about 20 km north of Vienna, at the peak of their season, and fermented with a special pure cultured yeast.
The blueberries come from Styria, where they are harvested at 1.600 m (5.248 ft.) above sea level.
The sour cherries were harvested in the Marchfield, Lower Austria, at the peak of their ripeness, and brought to an alcoholic fermentation by using pure cultured yeast.
After being pressed, fleshy, aromatic Baglama figs from southern Turkey were brought to an alcoholic fermentation by adding pure cultured yeast.
Ripe tomatoes from Austria’s Burgenland were sorted out by hand, gently pressed, and the juice was then brought to a spirituous fermentation.
Ripe cucumbers from the Austrian province of Burgenland were hand picked, peeled, seeded, gently pressed, and the juice brought to a spirituous fermentation.
Fresh harvested asparagus from Sulzmann in the Marchfeld, Lower Austria, was hand selected, peeled, carefully pressed and spirituously fermented into wine.
Our chokeberries have been harvested about 20 km south of Vienna in Tattendorf, at the peak of their season, and fermented with a special pure cultured yeast.