An excellent vinegar can only be obtained by selecting an excellent wine. Just as all wines are not created equal, different types of vinegar can vary by characteristics and quality. And it is for this reason that the Bonanno brothers have made it their mission to research and select a wholesome product by selecting from only the very best wines, the jewel in their production crown.

Nowadays, Sicily is a world leader in the field of wine production and oenology. The Bonanno brothers have never stopped perfecting the process of selecting wines, suitable for acidification processes.

Their research has led to the creation of must (grape juice) and, in turn, wines with organoleptic (sensory) features: taste, body, flavour and complexity, all of which best suited to producing high quality vinegar. This research was conducted directly on estates where the climate and soil produces quality vineyards, that is, well-tended vines which mature and are harvested in optimal conditions.

Undergoing the process of acidification whilst maintaining quality control, the wines must be selected according to numerous of parameters, including natural acidity and alcoholic strength. To these can be added a range of complex factors, which only the extensive experience of the Bonanno brothers has been able to define: more than 100 years of vinegar production, batch after batch, refinement after refinement to arrive at optimal production processes.

The range of vinegar produced in the wine cellar is then tested by specialised oenologists to identify the very best products. And it is these which the Bonanno brothers will present to the market, to satisfy the demands of their customers.