MUSEUM ABOUT THE FRUIT GROWING

open from May till October 2010 by appointment in the "Zogglhof" in St. Paul


phone: +43(0)43573141

     

ALL ABOUT VINEGAR, CIDER, APPLEJUICE and SCHNAPPS

Different kinds of full-fruit vinegar, cider, applejuice and schnapps are produced in St. Paul.

To produce aromatic vinegar, the vinegar is filled into barrels and mixed with different spices, such as saffrin, ginger or cloves. After storing it for at least six month, the exracts and flavours of the spices dissovle into the vinegar.

The cider is the Lavanttal´s product richest in tradition. It is pressed from the different varieties of apples and has a low alcohol content. In the applewine, there is just one variety of apple. Depending on the variety, the taste nuances reach from intense to reserved and from vivacious to smooth. A second fermentation turns the apple cider into a gently sparkling apple wine.

Directly after the harvest, the apples are made into juice which is offered by the farmers as naturally muddy or clear and authentic. Then, it´s gently heated to preserve the pure and natural taste of the fully ripened fruit without any additives for a whole year.

In the traditional orchards of the valley Lavanttal, not only wonderfull juicy apples (like the banana-apple) ripen but also aromatic pears. For the careful distilling only the best fruits will be used. And so, only the most select part gets into the slender schnapps-bottles.

Informations:
Mostbarkeiten - Kostbarkeiten
Hundsdorf 2
A-9470 St. Paul
phone: +43 (0)4357/3141

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