Obtained by slow acidification in wooden casks of fine red wine, born from a mix of local grapes such as Groppello, the Negrara Trentina, Lagrein and international varieties such as Cabernet, Merlot, Pinot Noir, Zweigelt and Blaufränkisch, grown in their own estate in Faedo and Cembra Valley.
The product is not pasteurized and no added preservatives, any deposits are considered natural evolution of the vinegar.