The Gianni Calogiuri Red Wine Vinegar is produced by the method of fermentation and subsequent slow acidification in small oak barrels. This process allows the natural transformation of red wine in red wine vinegar. The regularity of this process converts only the ethyl alcohol into acetic acid while leaving all other components of the wine characteristics.

The vinegar thanks to this slow transformation and maturation in the barrels acquires more and more perfume and aroma.