A special juice through metamorphosis

I. Metamorphosis:

The noble ripeness (botrytis) only forms on the grapes at special vintages, which perforates the cell walls with its enzymes so that the watery components evaporate. The concentration of the valuable ingredients increases and at the same time the noble fungus metabolizes sugar, acids and nitrogen and in turn releases valuable metabolic products. These change the color and aromas of the grape juice – the noble botrytis bouquet is created: the first metamorphosis.

II. Metamorphosis:

This juice from overripe grapes, with a natural sugar content of up to 45%, is fermented with yeast cultures to make wine (Trockenbeerenauslese). In this process sugar becomes alcohol when it is propagated: the second metamorphosis.

III. Metamorphosis:

This wine of the highest grade (Trockenbeerenauslese) is in turn the starting point for a third transformation, triggered by the tried and tested mother of vinegar: a gelatinous, stringy mass of vinegar bacteria. They ferment the alcohol into acetic acid with the help of oxygen. Only now is this special vinegar given its deserved rest – for 8 years in wooden barrels to mature. This is where the sherry notes and wood aromas arise: the third metamorphosis.

IV. Metamorphosis:

IV. Metamorphosis: The right dose determines the effect, the right mixture determines the taste. The natural sweetness and fruit of a rich red grape juice provides the substructure – coordinated with fresh spring water for the discerning palate with a joyful appetite for a culinary and adventurous journey into antiquity. Matured and bottled, POSCA now faces the last and most refreshing metamorphosis: that through the stomach.

Saint Laurent Grape

After many test series, we decided on the Austrian Sankt Laurent grape, which is hand-picked and made into a heavy and dense grape juice, without the addition of sulfites. We primarily decided on a red grape for their the secondary plant substances: Resveratrol, for example, is said, among many others, to have a positive effect on the suppleness of the skin. We believe in nature’s abundant pharmacy cabinet.

Noble and very rare

Northern Burgenland, embedded between Lake Neusiedl and the Leithagebirge, is one of the rare climatically favored areas in Europe, along with the Sauterne and the Tokaj region, where noble rot (botrytis) can occur more frequently. We appreciate this oxidative note and believe that it matches the taste of antiquity, where fish scraps were put into barrels to make the finest seasonings of the time. We hope to meet your taste too.

True motherly love

Once the dry berries have been fermented to the highest grade of wine (Trockenbeerenauslese), the noble liquid is poured into wooden barrels, where the Mycoderma aceti (known as mother of vinegar) is added. For eight years it is cherished and cared for according to a century-old ceremony until it becomes a fine and thick balsamic vinegar. We value this old tradition very much and are still impressed by this handicraft which will continue to impress us in times to come.