Produced by acetic acid fermentation of organic red wine produced from organically grown red grape varieties. It contains all mineral and organic active ingredients that are transferred from the grapes into the wine and then into the vinegar. It is thermally not processed and contains no artificial colors and flavors. This aromatic vinegar has a characteristic taste of wine and full-bodied fruity aroma. The appearance of the precipitate is a natural process and does not affect the product quality. This is the most traditional vinegar used for centuries for flavoring and preserving pickles. It is also the most acidic – 6%.