Our Vitadar vinegars are natural. We produce them from local wines. We are especially mindful of clean and quick processing. The fermentation takes place in a small acetator, in which mother of vinegar is added to the wine. Vinegar produced in this way is clearer and is not exposed to additional spoiling. The fermentation process is carefully observed. However, the production does not end here. In order to moderate the vinegar’s original acidity and increase its aromatic properties, we must age it in wooden barrels for an appropriate length of time. Thusly it is given time to settle, form secondary aromatic substances and naturally clarify. The maturation process is regularly monitored. When the vinegar has matured and has been appropriately aged, it is prepared for sale. We would like to emphasize that we do not use any colour or other additives in the production of our natural vinegars. We strive to produce vinegars of irreproachable quality while avoiding the use of unnecessary additives and procedures.