Wine vinegars have lower acidity and more complex flavors than cider or distilled vinegar. Mildly-piquant white wine vinegar is suitable for salads, fish, poultry and anything served cold.  Red wine vinegars accent heartier meat and vegetable dishes and, partnered with olive oil, constitute the salad-dressing staple in many homes. Balsamic vinegar is fermented in wooden casks for at least 60 days and is made from cooked grape must and in some cases the addition of wine vinegar.

Traditional Balsamic vinegar, the king of vinegars, is marked “tradizionale” and certified DOC. It is the result of strong cultural knowledge, passed on for generations, barrel-aged up to 25 years and made with only one ingredient, cooked grape must.