Cider Vinegar

Cider Vinegar is produced with apples from Asturias, a Spanish northern region. These are selected and squeezed to extract juice which suffers a fermentation and an oxidation process in oak barrels for about three years. A discrete acidity characteristic flavour (5 degrees) is obtained as well as a bouquet and a particular very fruity aroma. Moreover, it provides all therapeutic qualities recognised and accepted universally of the cider vinegar. 
LANDALUZ, Andalusian Fine Foods, is the reference entity in the Andalusian agrifood sector, accounting for almost 40% of total billing in the sector within the community, which puts the spotlight on the specific weight it has as an agroindustrial business owner.