White vinegar is made from selected white grape must.
No aging takes place in wood, but only a passage in steel, in order not to oxidize the product.

We use high quality white wine vinegar to create a perfect combination of sour and sweet.

White vinegar goes very well with fish dishes, purchased vegetables, salads and for marinating.

It has a very low acidity, which enhances the notes of the must on the palate.
This vinegar has a delicate sweet and sour taste that makes it perfect for daily use.

General information about Vinegar.

Vinegar is a food product that is created when fermented products become acidic due to the right bacteria.
If air enters the barrel during wine maturation, the alcohol can be converted into acetic acid.
In addition, a bacterium known as vinegar mother is even deliberately used for this purpose – and wine vinegar is created.
From a chemical point of view, vinegar is a solution of 4 to 15% acetic acid in water with aromas and flavors.

If the vinegar contains less than 4% acetic acid, it cannot be called vinegar according to Dutch law.

The French chemist and biologist Louis Pasteur (1822-1895) discovered the acetic acid bacteria.