Traditional apple vinegar

Preparing applet vinegar is a very delicate process which is closely related to the quality of the fruit and to the precision in the preparation process. Achillea selects only the healthiest and ripest whole apples and extract s a juice which is made to ferment naturally and becomes cider and then vinegar. The result is one of the great Achillea specialities: a vinegar which is extraordinarily rich in mineral salts, vitamins and organic acids, tolerated also by those who cannot use wine vinegar, thanks to its low degree in acidity (5%). Achillea apple vinegar, rich in beneficial properties, is not pasteurised, to enable the vinegar bacterium to carry out its action on the bowels. There is no sulphur dioxide antioxidant added to Achillea apple vinegar. To guarantee maximum quality, Achillea follows the apple vinegar from the fruit to the bottle, so the whole production process is directly checked and certified.

Apple vinegar
ripened in barrique

The apple in the barrel.

The great Achillea novelty: an absolutely new product, made in Italy for the first time.

A vinegar for connoisseurs.

This speciality is obtained by mixing apple vinegar with concentrated apple juice and a very small percentage of candied cane sugar, which gives it its typical colour and a tip of sweetness. The mixture is then moved into oak barriques, where it remains for a few months, before being put into bottles. The final result is the fruit of the great Achillea experience in the production of apple vinegar, an extraordinary product for its quality and prestige, with unique properties: amber colour, intense smell and the unmistakable aromatic taste of the barrique.