The fruit has to be fresh, fully mature and particularly juicy so that first-class vinegar can be produced from it. With intuition, lots of quietness and love, true culinary delights are created that have now become an indispensable element of fine cuisine, such is the creed of Gölles Manufaktur in Riegersburg. Not only is apple vinegar produced here, but also typical pear varieties and regional wines are matured into fine vinegars and other garden classics, including cherries, plums or quinces. The Essigmanufaktur Fischerauer has been successfully creating 40 types of vinegar for 15 years, such as apple, blackberry or tomato. At the Essigmanufaktur Oswald/Schaffer, on the other hand, the finest Styrian and vegan speciality vinegar is produced. The vinegar producers are happy to invite you into their factories. The visitors will learn everything about vinegar and are then of course able to test the wares, from classic apple vinegar to the unusual plum vinegar.