Rozendal’s botanical vinegar range is made from a blend of red wine cultivars and activated by an indigenous “mother” culture originating from their farm’s first vinegar in 1988. The balsam is naturally fermented in small oak barrels, the outcome perfected by extended oak maturation over a 12 year solera system. The real character of Rozendal’s vinegar lies in the botanical infusions, carefully selected for their culinary and health-enhancing properties - making them essential to every chef and also good for medicinal purposes. Get Rozendal’s vinegars to enhance the flavour of your dishes and improve your immune system.