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Fruit Vinegars are in a category of their own. Honey vinegar it is obtain by double fermentation of honey and water, the first fermentation is alcoholic (also known as mead) and the second acidic. In the case of fruit vinegars, the fruit, water and honey must first ferment together to became fruit honey wine, before it be can use to make vinegars. It is a difficult process to produce and maintain year after year. Etruria's vinegars are alive and that is good! The "mother" is in each of the bottles as the process Giuseppe uses does this.

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