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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.
