The Mother of Vinegar

These vinegars obtained from unfiltered apple juice or from selected red wines have a cloudy appearance and a slightly dark color.

The characteristic attention to the selection of ingredients and the careful manufacturing process that controls the fermentation, allow to don't filter and to avoid the heat treatment of  these products. In this way they preserve the MOTHER OF VINEGAR, a natural sediment with the typical nutritional values of apples and grapes. These  new Vinegars Mengazzoli are also proposed in the biological version with controlled production chain.
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