RAW AND WHOLEMEAL BIO APPLE VINEGAR - 100% TUSCAN PRODUCT 

This vinegar is made with the natural fermentation of the juice obtained by crushing and squeezing the two varieties of organic ancient apples produced by Corniolo, pink apple and musona apple, to transform the natural sugars into alcohol and the juice into cider and with a further fermentation of the cider, alcohol in vinegar thanks to acidifying bacteria (acetobacter). This is an unpasteurized or raw vinegar as it has never been subjected to temperatures above 42 ° from pressing to bottling, keeping all the natural properties unaltered. It therefore contains the mother of vinegar, a filamentous sediment consisting of a real healthy colony of acetobacter bacteria, great allies of the intestinal flora. Transformation made by the organic farm Maura, based in Pieve di Udine (UD) 100% Tuscan product