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Wine vinegar "Tradition"

Natural product established depth method comprising 6% acetic acid produced by acetic acid ferymentatsiya grape wine material. In the production are all reserved minerals, flavors and beneficial organic ingredients contained in the wine. The process takes months, and always tastes are distinct, depending on the quality of the primary product. Hard work is carried out by microorganisms, known acetic acid bacteria, which convert ethanol in the beverage in acetic acid, a substance which makes the product vinegar.


It is suitable for flavoring dishes and salads, and canning turshiy. Winery Dupnitsa, guarantee first-class quality of its product.


Packaging: 700ml; 1000ml; 3500ml;



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