Balsamic fermentation is a highly sophisticated way of making vinegar. It takes more than twenty years for the vinegar to mature in ever smaller barrels made of various types of wood. The packaging emphasises the outstanding quality of the product. The wooden base protects during transport and serves as decoration on the dining table, while a spoon and a pipette are always ready at hand, serving as dosing aids. The base is made of the same wood the vinegar was stored in. Being marked with a branding iron underlines the importance of craftsmanship in production.
[Red Dot: Junior Award]
Manufaktur Gölles, Riegersburg, Austria
FH JOANNEUM – University of Applied Sciences, Graz, Austria