This vinegar results from a double fermentation of juice : an alcoholic fermentation followed by an acetic fermentation. The yeasts naturally present in fruit juice will transform sugar into alcohol, thus the juice will become wine.
Then the bacteria naturally present in fruit wine will transform the alcohol into vinegar. The vinegar thus obtained does not undergo any pasteurization.
The vinegar is then filtered before being bottled. No adjuvant is added during aging or during packaging.