Basically, apple cider vinegar is double fermented apple juice. Once the apples are pressed to extract their juice, a first fermentation, called alcoholic, is carried out. The sugars in apples are converted into alcohol by the action of yeasts. Then, a second fermentation, called acetic, gives the acidity necessary to transform the alcoholic apple juice into vinegar. This double fermentation concentrates cider vinegar’s flavours and aromas. The main thing then remains to be done, that is to say, the different blendings to obtain harmonious, tasty, well-structured and balanced vinegar. It is all the blender’s art that is exercised.