Even more amazing than the name (which means ?fruit selected of dried berries?) is the taste. Made from thick, sweet German ice wine that?s been barrel aged 8 years, the vinegar is incredibly labor intensive. Constantly watched for 24 hours to ensure residual sugar doesn?t negate acetic acid producing bacteria, it will take another 5 years of aging before it?s deemed fit to drizzle on a seared scallop. Or enrich a butter sauce. Well worth the wait.