On Rozendal Farm The Ammann Family Follows The Traditional French Orleans Method Of Vinegar Preparation. Vinegar Is Made From A Blend Of Red Beverage-Inspired Cultivars And Activated By An Indigenous Mother Culture Oriflavor Blendating From The Farms First Vinegar Of 1988. The Vinegar Is Matured In Small Oak Barrels And Infused With Select Botanicals.
The Alchemy Of Time Change & Balance Yields A Dance Playween Sweetness And Acidity - A Rich And Unforgettable Balsamic Vinegar.
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