Melchiori Organic Apple Cider Vinegar
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Describtion:

Region:
Trentino, Italy

Ingredients:
Apple Cider vinegar with vinegar mother

Making process:
From the squeezing of apples destined for the production of vinegar, a juice is created that is subsequently put in the acetifiers, in which the fermentation process is carried out.  In approximately 5 weeks, the sugar of the apple transforms initially into alcohol and then into acetic acid, resulting in the creation of apple vinegar with 5% acidity.  The lower level of acidity (wine vinegar has approximately 6% acid) makes this product much more delicate and pleasant.

The Melchiori Apple Vinegar is not pasteurised so that it can maintain all of its organoleptic characteristics and its properties.  This is because it maintains the mother of vinegar, the murky solution at the bottom of the bottle, consisting of acetic bacteria that remains after the fermentation process.  The gel like filaments of the apple vinegar are nothing more than guarantee of the fact that the product is completely natural.  Therefore the very best apple vinegar created from peel, pulp and core, non filtered and non pasteurised, even better if biological.

Tips for use:
As a condiment: on salads and cooked vegetables
Other uses:
- dilute 1 or 2 teaspoons in a glass of warm water and drink in the morning on an empty stomach.
- dilute 1 or 2 teaspoons in water with honey and ginger to create a thirst quenching drink