Biological vinegar, featuring a consistent sweet-sour and fruity flavour, velvet-like tastiness  produced with concentrated apple juice, naturally and statically fermented to get a direct transformation of sugar into acetic acid, thus leading to a less pickle acidity and the best balance with the sugar residues in the raw material.

Suitable for rice with herbs and fruits, white veal grilled meat or cooked in an oven, boiled meat and veggies. Pleasant on ice-creams and fruit salads. Highly suggested on apple strudel and dried fruit cakes.