The base wine comes from white grape juice that has been boiled in stainless steel tubs for many hours using the heat from a wood fire.
When it cools, fermentation begins spontaneously to produce 'vino cotto' - a rustic, slightly sweet, sherry-like wine. This wine is stored in half-full old oak barrels in the warm ambience of Primo Estate’s vineyard shed. They then introduce a 'mother' culture of acetic bacteria which grows on the surface transforming it into vinegar, which can take almost two years.
One of the best aged wine vinegars you will try!
