View larger
Description
Honey vinegar is the oldest that man knows: it was used in ancient Eygpt a long time before vines were discovered. The preparation begins with a fine biological acacia honey which is diluted in water and slowly fermentated dosing both air and temperature. The vinegar does not undergo any form of pasturising or chemical chiarification, in that way the bacteria and enzimes present are not destroyed. The acidity is slightly less in respect of a classic wine vinegar and its tolerancy is more marked.
- Match
- Excellent as a condiment for salads, vegetables, sauces, fish and fruit salads. Diluted in water and served cold it is a great thirst quencher.
- Premi & Riconoscimenti
- Guaranteed by the Certifying Office BIOAGRICERT.
- Biologico
-
- Storage
- Store in a cool, dry place, away from sun- light.
- Package
- glass bottle.
- Place of manufacturing
- Piemonte.
- Bottle
- 250 ml
