Am Anfang standen ein paar Apfelbäume und der Mut, aus dem eigenen Obst mehr zu machen. Daraus wurde über drei Generationen eine Manufaktur für Essig und Brand.
Fruit growers, basically.
Alois Gölles grew up in his father's orchard, who was one of the first in the area to plant fruit trees in the late 1950s. His proximity to fruit became a profession. And a conviction: only the best fruits yield the best quality. Everything originated from this principle. Alois began refining the fruit, first into brandy, then into vinegar. In 1984, he pressed the world's first apple balsamic vinegar.
Alongside him, Herta Gölles helped build up the business, year after year, starting in 1984. The idea of one individual became a family business. Since March 2025, David Gölles and Katharina Fleck have continued to run the manufactory. They uphold what defines the family – the care and closeness to the fruit, the ambition to make more of it, and to give things the time they need. Change tastes good.
