Volpaia, Aceto di Vino Rosso

The method is known as the ‘truciolo’ or wood shavings system and its great advantage is that it manages to maintain the original quality of the wine used. In order to preserve the wine's bouquet, for each new batch a specific bacterium has to be selected. Once chosen, the bacteria are reproduced by gradually adding wine up to a maximum of 300 litres. This process takes from 20 to 30 days. At this point the vinegar is moved to a 2000 litre tank containing 3 stainless steel perforated baskets covered in freshly chopped shavings from well-seasoned oak and chestnut. The longer the process takes, the better the vinegar will be. Very little air enters in the tank and the temperature is kept constantly below 27°C, thus safeguarding both the original scent and that of the fermentation. The vinegar ages in large chestnut and oak vats for 10 to 12 months for the red vinegar, while the white requires 2 or 3 months. It is later transferred to small barriques from which it absorbs the tannin and acquires an extraordinarily elegant bouquet.