The Italian government issued their first license to produce vinegar in Tuscany to Giovannella Stianti, demanding however, that she keep the vinegar production at least 1 kilometer from her wine cellar so as to avoid infecting the wine with the acids from the vinegar. Through a process called "truciolo", the wine percolates through a series of grape vines to transform the alcohol into acetic acid. The result is a vinegar which maintains the character of the wine brilliantly.
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William Rodriguez - 2024-03-03
The quality of the product is exceptional, and it arrived much quicker than I expected. Excellent customer service as well.