IMAGE 1- Wine Vinegar is made from fermented wine. It is the most popular condiment for salads, the ideal dressing for lots of different dishes thanks to its acidity between 6% and 7%.
Available as Red Wine Vinegar or White Wine Vinegar.
It can also be used as an ingredient for making sauces, preserves and pickles.
Its characteristic sharp taste is due to the presence of acetic acid, whereas its aroma depends on the selected wine, the fermentation period and the type of wooden barrels.
The colour of the vinegar is also a direct result of the type of wine used: White vinegar is clear and golden in colour, with an acidic smell and a delicate taste, perfect for salads and the choice of those who prefer a lighter taste. Red vinegar has a bright, strong colour, a pleasant aroma and a full-bodied taste that is ideal with vegetables, and for making sauces and dressings.
/ IMAGE 2- Apple cider vinegar is made by allowing cider to ferment. It has an acidity level of 5%, making it more a delicate condiment compared to wine vinegar, and the taste and aroma of apple juice.
The golden colour and intense aroma of apple cider vinegar make this natural condiment ideal for giving any recipe an extra boost of flavour.
Apple cider vinegar is a popular condiment for vegetables and salads.
/ IMAGE 3- Unfiltered organic apple cider vinegar with mother
This apple cider vinegar is made from fermented organic apple cider. It is left intentionally unfiltered to preserve the “mother” to get full benefit of its healthy effects.
As well as its normal use as a condiment, it can also be taken with water to help digestion.