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At Rozendal they follow the traditional French Orleans method of vinegar making. 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. The result is a Balsamic-style vinegar; balanced in sweetness and acidity and offering a robust tonic and chef’s essential.
But the real character of this vinegar range lies in the botanical infusions, carefully selected for their culinary and health-enhancing properties.
Long used for its fragrance in soaps and perfumes, this herb also offers medicinal and culinary benefits. Infused with organic lavender grown on Rozendal Farm, this vinegar is superb served as a reduction with roasted lamb or venison.
Ingredients: organic lavender