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Domaine Levasseur's cider vinegar is exclusively produced from apples they grow and are hand-picked, washed then pressed. The fresh cider is naturally transformed into vinegar by its sugars first becoming alcohol, then acetic acid. Once the vinegar has reached the optimal level of acetic acid, it is aged in oak casks to enhance its nutritional value and taste. Sediments (mother vinegar) formed at the bottom of the bottle certifies its authenticity.
