Raw Vinegars

Raw vinegars, from wine, beer, apples and any sugary drink fermented and acetified spontaneously in barrels without prior cooking.

We have always given maximum importance to:

-Raw material, which must be of good quality and not waste.
From a mediocre wine only mediocre vinegar can emerge.

-Time: the very slow static surface fermentation (bio-oxidation) of 9 months-1 year without thermal forcing in barrels of different woods allows the characteristics of the wine to evolve as best as possible.

-Method: in 99% of cases wine vinegars contain 20 to 40% water
and it is possible not to indicate it among the ingredients. Our raw vinegars are never diluted with water. Furthermore, to best maintain the sensorial characteristics, they are not pasteurized, thus making our Vinegars Vivid .

Acidity is not the end, but the means.

We are proud founders of the “Amici Acidi” project together with 4 other great Italian artisans: Mario Pojer (Pojer and Sandri), Andrea Paternoster (Mieli Thun), Josko Sirk (Sirk della Subida) Andreas Widmann (Baron Widmann).