Acetum Organic White Wine Vinegar
Unfiltered vinegar made from fermented white grapes of Italy.
White Wine Vinegar 8.45 fl oz (250ml)
From the natural fermentation of white grape juice into vinegar, with the Mother.
In order to maintain the superior taste and natural antioxidant properties of the vinegar, Acetum uses only the best selected Italian grapes. Acetum Organic White Wine Vinegar is unfiltered and unpasteurized in order to provide the most genuine and healthy vinegar and to preserve the presence of the “Mother” in the product. The “Mother” is what begins the natural fermentation of grape juice into vinegar and has a number of reputed benefits. Acetum Organic Unfiltered White Wine Vinegar can be used in a wide array of applications. It is delicious for dressing salads and vegetables, to marinate and also as part of an everyday diet.
This vinegar contains low to no sulfites at <10 mg/kg SO₂.
ACETUM
Specializing in the production of high quality Balsamic Vinegar of Modena, Acetum is considered to be at the top of the industry and represents over 20% of the total production of Consortium Balsamic Vinegar of Modena. Based in the Motta Cellars, a historical building established in 1906 in the town of Cavezzo, Acetum completely restructured the cellars to host the vinegar production with top-of-the-line barrels and casks of various sizes and types of wood.
At the base of the commercial success of Acetum is the care for quality. The entire production is made according to ancient recipes and under the control of a modern in-house laboratory which grants consistency and safety. Acetum's continuous studies and research of raw materials and production methods is aimed to always obtain the best quality and the highest possible customer satisfaction.
ACETUM
Specializing in the production of high quality Balsamic Vinegar of Modena, Acetum is considered to be at the top of the industry and represents over 20% of the total production of Consortium Balsamic Vinegar of Modena. Based in the Motta Cellars, a historical building established in 1906 in the town of Cavezzo, Acetum completely restructured the cellars to host the vinegar production with top-of-the-line barrels and casks of various sizes and types of wood.
At the base of the commercial success of Acetum is the care for quality. The entire production is made according to ancient recipes and under the control of a modern in-house laboratory which grants consistency and safety. Acetum's continuous studies and research of raw materials and production methods is aimed to always obtain the best quality and the highest possible customer satisfaction.
