Vinegar obtained from acetic fermentation of red wine submerged in a bioreactor. Clear, slight deposit or turbidity may be admitted
FEATURES / DESCRIPTION
Vinegar obtained from the acetic fermentation of red wine submerged in a bioreactor.
After undergoing a process of clarification, filtration, a liquid is obtained, with a sui generis flavor and aroma and a characteristic acidity.
It is usually sold in concentrations of 6% or 7%, that is, respectively 60, 70 grams of acetic acid per liter of vinegar.
All products and processes used in the manufacture and preparation of these vinegars comply with the rules established by the European Code of Good Vinegar Manufacturing Practices, published by the International Standing Committee on Vinegar, and current community legislation.
See product sheet
Clear, with slight deposit or turbidity being allowed
Aroma and flavor