Rozendal follows the traditional French Orleans method of vinegar making. Their vinegar is made from a blend of red wine cultivars and activated by an indigenous “mother” culture originating from the farm’s first vinegar of 1988. The balsam is naturally fermented in small oak barrels, the outcome perfected by extended oak maturation over a 12 year solera system.
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Please note we are currently only offering pickup from our Witbank premises.
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