Organic Red Wine Vinegar has ancient roots which can be traced back more than 3,000 years. Regarding the industrial production of Bonanno vinegar, the choice and selection of excellent wine is particularly important. The wine is put into casks together with a small amount of vinegar to start off the natural process of fermentation. In this phase, the production of acetobacter is maintained by a system of oxygenation in the casks and the systematic checking of the ambient temperature.

Red wine vinegar is the ideal ingredient for enriching cooked meat and fish dishes and for sweet and sour foodstuffs such as pickled onions, courgettes and other vegetables. It is also the ideal flavouring for dressed rabbit or the rich “caponate” (sweet and sour aubergine or artichokes).