Il Secco del Borgo

Aceto Secco, as wine vinegar used to be called in farming families, to distinguish it from balsamic vinegar, is made only from white Trebbiano grapes.
Production takes place through the oldest and most natural method, surface acetification on chips.
This method consists of exploiting the acetobacteria located on the surface of wood shavings, arranged in the central part of a vat (or in more modern times a steel tank), from the top of which wine is sprayed, which, over time, turns into vinegar.
The Dry of Borgo is then aged in oak barrels for several years to achieve a warm, amber colour and a pungent but deep flavour.
A product for connoisseurs