Vinegar Hills produces a wide range of natural and healthy Balsamic Vinegars, some of which are not produced anywhere else in the world. For the Balsamic Fruit Vinegar production process, the fruit pulp is fermented like a wine, macerated and allowed to mature. The maturation period is necessary to enhance the flavour intensity and aroma, and lasts for a minimum of three years. The lemon and Raspberry Balsamic Vinegars are aged in wooden barrels. Our most mature Balsamic Vinegars are now more than ten years old and have an exquisite taste. Selected Cape Wines are used to blend in with the flavour of the individual herbs, seeds or flower blossoms
The colour of the Balsamic Vinegars reflects the individual fruit/herb and develops a darker colour as it matures further. The Balsamic Vinegars have a typical sweet and sour taste with 6% acidity. All products are hand-filtered (not mechanically-filtered) to ensure maximum retention in flavour and aroma.
All fruits and herbs are farmed naturally on a farm high up in the hills of Stellenbosch and no insecticides or pesticides are used on the plants or fruit. They are sun-ripened and harvested in a 100% ripe condition, ensuring that the fruit sugar content is high, giving a sweet taste. Furthermore, no colourants, preservatives, flavour enhancers, molasses, caramelized sugars or any chemical substances are added to the Balsamic Vinegars. The flavour intensity of the Balsamic Vinegars is enhanced with maturation. For this reason, all Vinegar Hill's Farm Balsamic Vinegars are aged for at least three years and are only released once they have reached their full potential in taste and aroma.
Fruit-bearing plants such as the raspberry bush and the granadilla vine are propagated and grown on the farm. No insecticides or pesticides are used on the plants or fruit. All fruit are sun-ripened and harvested in a ripe condition, giving the fruit a sweet taste.
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