The preparation of apple vinegar is a very delicate process that depends critically on the quality of the fruit and the accuracy of the preparation. Achillea selects only the most healthy and ripe apples whole, it yields a juice that is fermented naturally transformed into cider and then into vinegar. The result is one of the largest specialty Yarrow: a vinegar is extraordinarily rich in minerals, vitamins and organic acids, tolerated even by those who can not use vinegar of wine, thanks to its low acidity (5%). Rich in beneficial properties, apple cider vinegar is not pasteurized to allow Achillea all'Acetobacter to resume its activities in the intestine. The apple cider vinegar is not Achillea addition of antioxidant sulfur dioxide. To ensure the highest quality Yarrow follows the apple cider vinegar from the fruit to the bottle, so the whole production process is directly controlled and certified.