These vinegars are produced using traditional techniques and are stored in old wooden kegs, where they are macerated with natural aromatic herbs. Vinegar production processes have changed over the years due to changes in the ingredients used (wine, cider, malt, rice, etc), but they continue to be based on natural principles. 
Our supplier uses a highly technological production process which includes an immersed fermentation procedure. At the end of the fermentation process, the vinegar is slightly cloudy and therefore requires clarifying. This also contributes to the stability of the vinegar and the preservation of its aromatic features. Once the clarified vinegar has been decanted, it is filtered in order to remove any impurities from the vinegar.

Please note that this is the shelf-life the product is given the day it is made in the factory, so transport and storage times may considerably eat into this period. The actual shelf-life of the product you receive may be much shorter than this. We include this information as a guide so you can get an idea of the shelf-life in terms of years, months, weeks or days. If you need to know the exact best-before date of the current batch, get in touch and we'll be happy to tell you.