Honey vinegar is the oldest vinegar known to man: it was used by the ancient Egyptians many years before the vine was discovered. It has a pleasantly acidic taste, it is golden in colour, very fragrant, light and digestible and particularly rich in enzymes and mineral salts. Our honey vinegar combines the values of an ancient product with the quality and the care of a homemade product. We begin with a fine Bio acacia honey diluted in water and slowly fermented by balancing temperature and aeration. The vinegar is not pasteurised or chemically clarified, so the bacteria and enzymes present in the honey are not destroyed. This increases the availability of these elements in the product itself.
The product is slightly less acidic than a normal wine vinegar and it's more agreeable. It is excellent as a salad dressing, but it is suitable for vegetables, sauces, pickles, fruit salads, fish, rice and cheese salads. Diluted in water and served cold, it is a great thirst quencher.
Warning: Sometimes, after the bottle has been opened, the vinegar may become turbid. It is enough to filter it by means of an ordinary paper filter or of a cotton pad placed at the bottom of a funnel.
Our honey vinegar comes in two versions: a Biological one and a "Traditional" one. Our biological honey vinegar contains Bio honey certified by , which is a control body of biological productions following international standards.