Since the mid-seventies, my father Cesare Giaccone started producing vinegar especially for his restaurant. He was searching for typical products that faithfully respected the regional tradition which were more and more difficult to be found. In the early nineties he promoted the use of his vinegar in some gastronomies, wine bars and restaurants of his friends and colleagues, hoping to let well appreciate and know this product extremely valuable for the Italian cuisine.

I buy high quality wines from local producers and made vinegar following the traditional Langa methods, decanting progressively the wine into barrels of mulberry tree, oak and cherry tree. Inside the barrels there is the "mother" which allows the processing of wine into vinegar.