It is a natural and non-pasteurized product, realized without colour agents and preservatives. It is produced from raspberries cultivated in high mountains. The product derives from ripe raspberries selected one by one and picked in the months of July and August. After a short period of rest, vinegar transformation is received by adding raspberry acid bacteria. After a few months a final result is an aromatic, vivid red colour vinegar. Raspberry vinegar "Douce Vallée" is an unpasteurized product with no chemicals added. It has an excellent taste and smell as a refreshing drink, if diluted with water and sugar. The vinegar is ideal for salad dressings; moreover, it is good with strawberries and boiled meat.