AksuVital grape vinegar It is obtained by completing the complete fermentation process of grapes collected in the season, using natural methods, which lasts at least 9 months. Vinegar is a food product produced by the fermentation process of fresh or dried fruits with high sugar and acid content, such as apples, grapes and hawthorn. The accelerated fermentation method is not used in AksuVital vinegars for commercial purposes. High pressure is not applied to fruits or plants. No additional heat or temperature is applied to obtain more product. It is left to ferment in its natural process. A very thin gel-like layer forms on the vinegar made with natural methods. The mother of vinegar is very thin at first, but then it thickens and forms a layer, taking the shape of the container in which it is located. The color of the vinegar can vary depending on the fruit it is made from.

Recommendation for consumption: We recommend that it be consumed by diluting it with water. Storage conditions: Store at room temperature. Protect from light and heat.