BIO HONEY VINEGAR is the oldest vinegar known, used by ancient Egyptians before the vine was discovered. Acidic taste, golden in color, very fragrant, light and digestible,
particularly rich in enzymes and mineral salts. Bio acacia honey diluted in water and slowly fermented, the vinegar is
not pasteurized nor chemically clarified, so the bacteria and enzymes present in the honey are not destroyed.
The product is slightly less acidic than a normal wine vinegar and it is more delicate, excellent as a salad dressing and suitable for vegetables, sauces, pickles, fruit salads, fish, rice and cheese salads.
Diluted in water and served cold, it is a great thirst quencher.
After the bottle has been opened, the vinegar may become turbid. It is enough to filter it with an ordinary paper filter or of a cotton pad placed at the bottom of a funnel.
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