It is subjected to a slow acetic fermentation in surface culture: NATURAL METHOD by which acetic bacteria transform the cider into this food with such healthy qualities without any intervention other than air.
Our processes certify respect for public and environmental health.
After clarification and filtration, the final product is a bright yellow liquid, free of strange smells and tastes and with a characteristic acidity.
Wine vinegar, colouring E-150d. Contains sulphites. Acidity 6º.
Food Information on allergens that may be found in our products
