Vinegar. It comes in all shapes and sizes, or in this case in various styles of creation. Method to method we choose them on taste and use.

Fruit Vinegars are in a category of their own. Honey vinegar it is obtain by double fermentation of honey and water, the first fermentation is alcoholic (also known as mead) and the second acidic. In the case of fruit vinegars, the fruit, water and honey must first ferment together to became fruit honey wine, before it be can use to make vinegars. It is a difficult process to produce and maintain year after year. Etruria's vinegars are alive and that is good! The "mother" is in each of the bottles as the process Giuseppe uses does this.

Vinegar is easy to create. A bottle of wine, set out to long and it will turn. Turning acidic makes it seem like vinegar. There is some belief that when, in, medieval times, the wines harvest would go bad and turn acidic they then used it in cooking and to soften "aged" meat. If it were only that simple. The truth is, good wine vinegar is a more difficult process. And to make a great vin aigre, well, can take years to create one that has personality and doesn't taste like bad wine. Of all the vinegars, wine vinegar, tasted off the spoon, might be the least appealing, but when added to a dish makes the best impression!