Aceto di vino rosso San Nicola

The red wine vinegar has ancient roots, if it has, in fact, historical trace for over three thousand years. It is necessary first of all the choice and selection of excellent wine, which will be put in barrels together with a small amount of vinegar to give way to the natural process of fermentation.
In this phase the production of „acetobacter“ is supported by a particular system of oxygenation of the barrels and by the systematic control of the temperature.