Fruit arrives at peak ripeness, washed, and pressed into raw juice within the same day.
Alcoholic fermentation converts sugars to ethanol under controlled temperature for 10 to 14 days.
Acetic fermentation introduces live mother cultures, transforming ethanol into acetic acid over 60 to 90 days.
Vinegar matures in oak and stainless steel vessels to deepen flavor and round acidity.
Natural filtration clarifies the liquid while preserving the mother culture and key organic compounds.
Each batch is tested for acidity, clarity, and microbial safety before hand-labeling.
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