Caonà cooked wine vinegar has a production method, composition and sensory characteristics that make it a truly unique quality product.

This vinegar is obtained from the slow acetification of cooked wine aged in small wooden barrels.

To make this vinegar, the static surface method is used with a mother of indigenous acetic bacteria perfectly adapted to the purpose.
The acetification process proceeds spontaneously, without forcing, without haste and in respect of times and seasons.
The total acidity expressed in acetic acid that is obtained from this acetification is always between 10 and 11% and this gives Caonà cooked wine vinegar an acid power without comparison.

Together with the acidity, the most pungent and penetrating aromas are formed that grow and evolve continuously during the acetification. The residual sugar and the aromatic heritage of the original cooked wine mitigate the acidic sensation on the palate and the pungent note on the nose, making it very pleasant to consume.

Caonà cooked wine vinegar is a genuine product, obtained without any added colorants and preservatives, sulphites and other allergens.

Caonà cooked wine vinegar is suitable for use with fresh and boiled vegetables, on boiled meats, for sweet and sour cooking and to complete various types of sauces.