Luggin fruit and herb vinegar

Apples or other selected and ripe fruits are pressed to obtain a juice that is then processed until it becomes must of the highest quality, which is transformed into vinegar. Following the decantation it rests and ages in wooden barrels made of chestnut, cherry, apple and pear trees from our mountains. Thanks to the care and rigorous use of traditional methods, this vinegar give the unique tastes, aromas, scents and colors, which will marry beautifully with every dish.

In our range:

- Apple vinegar: 500ml Champagne apple vinegar, 500ml Jonagold apple vinegar, 5l; Apple balsamic 250ml
- Vinegar with aromatic herbs 250ml: Vinegar with aromatic herbs, elderflower, tarragon
- Fruit vinegar 250ml: Red turnip vinegar, Pala pear, strawberry, apricot, raspberry vinegar.

The Kandlwaalhof of the Luggin family is located 900 meters above sea level in the heart of the Val Venosta. The country is called Lasa and is universally known for its marbles, which is in demand from New York to Abu Dhabi. After a long period of reflection, Karl Luggin decided to devote himself to the transformation of apples and other varieties of fruits, vegetables and herbs.

Even today, in its eight hectares of the cultivated area, still mostly apples are grown. They are used to a great extent for the preparation of a wide range of products.

Vinegar is an authentic house speciality, which has made Kandlwaalhof known beyond the country borders. After a thorough study, Luggin found the right composition. Cultivation of the natural variety is the basis of success. The vinegar rests for at least a year in wooden barrels. Only fully ripe apples are used, which after being juiced and processed in superfine must are transformed into pure vinegar. On the market, we, therefore, can find fragrant apple vinegar, aromatic herb vinegar and delicate fruit vinegar.