Acetic bacteria are responsible for transforming the alcohol of a Natural Sagardoa into acetic acid, creating vinegar.

It has 5 degrees of acidity, so that from 1 litre of Sagardoa we can obtain 1 litre of vinegar. There is practically no dilution, and its composition is balanced, not aggressive.

Maturing and ageing are carried out in wooden kupelas or barrels where the vinegar is rounded and develops its aromas.

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