Lemon Balsam elevates spring salads and white, light sauces, providing a refreshing lemony intensity. It pairs perfectly with fish, as well as with summer dishes like antipasti and light dips.

The production process of the organic vinegar involves the fermentation of alcohol derived from red wine, blackberry wine, or grain alcohol. The alcohol is placed in large fermentation tanks and is slowly converted into vinegar with the help of acetic bacteria and controlled oxygen supply at a stable temperature of about 25°C, through the process known as continuous fermentation method.

The characteristic, mild sweet and sour and fresh taste of Lemon Balsam is due to the specially studied ratio of organic apple cider vinegar, concentrated apple must, concentrated lemon juice, and natural lemon oil.

All raw materials come 100% from organic cultivation.