Vinegar

Vinegar

Triple "A" Protocol - vinegar

Triple "A" wine vinegar:

  • is produced by farmers growing vineyards and orchards using no synthetic chemicals and following the natural life cycle of the plants;
  • is produced from perfectly healthy grapes harvested when naturally ripe;
  • is made from must free from sulfur dioxide and other additives (sulfur dioxide can only be added in minimal amounts at the time of bottling);
  • is produced only using native yeasts, with no selected yeasts;
  • is obtained from the natural acetic fermentation of wine, facilitated only by adding water and pumping over the must in the vats in order to obtain the right oxygen-to-bacteria ratio;
  • is not clarified and is filtered to prevent mother of vinegar from forming in the bottle;
  • is labelled specifying the year of harvest, processing and traceability of the entire production chain