The secret of the recipe lies in its simplicity: only grapes, nothing else, namely Grüner Veltliner from Lower Austria (Krems), are processed - a purely natural product, without any additives. The wooden barrel goes from the wine to the vinegar. 225 litre barrique barrels, in which wine has been matured twice, are used to mature the vinegar. The vinegar cultures that were established for the first vinegar production live on in each new batch and guarantee the uniformity of the taste. Veltsam+ is a reduced essence of VELTSAM, produced naturally and requiring about twice the amount of grapes to produce - about 10kg per litre. It is particularly suitable for use directly on food on the plate. Its intense, sweet grape note makes it an excellent match for cheese, dark meat, desserts and fruit. Classic uses include mozzarella with tomatoes, blue cheese with pears or raspberries and vanilla ice cream.