Produced with Barolo wine, aged in oak barrels ideal for baking poultry, rowan and onions.
Cesare Giaccone is the creator of these splendid vinegars and restaurateurs in Albaretto Torre (CN).
It began to produce vinegar in the mid-seventies exclusively for its restaurant, using quality wines from top local producers and following the traditional langarolo system gradually pouring wine into mulberry, oak and cherry barrels. In these barrels there is the "mother" that allows the wine to be transformed into vinegar.
At the beginning of the nineties she began to market it by introducing it into gastronomy, wine shops and restaurants of friends and colleagues.