Honey vinegar is the oldest that man knows: it was used in Ancient Egypt a long time before vines were discovered. The preparation begins with a fine biological acacia honey which is diluted in water and slowly fermented dosing both air and temperature. The vinegar does not undergo any form of pasturing or chemical clarification, in that way the bacteria and enzymes present are not destroyed. The acidity is slightly less in respect of a classic wine vinegar and its tolerance is more marked.
- Excellent as a condiment for salads, vegetables, sauces, fish and fruit salads. Diluted in water and served cold it is a great thirst quencher.
- Awards & Honors
- Guaranteed by the Certifying Office BIOAGRICERT.
- Place of manufacturing
- Canale d'Alba (CN)
- Keep in a cool and dry place, away from sunlight
- Glass bottle
- 250 ml
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