We started by collecting samples from each barrel, then analyzing them and comparing them to previous years, analyzing the cellar’s performance over the years. Once this was done, we extracted the oldest vinegar from the tail barrels and followed the analyses to redistribute the vinegar from the head barrels to the smaller ones according to our analyses. Finally, we topped up the barrels with younger vinegar (in accordance with DOP certification).

This year, we again enlisted the help of a few friends – in exchange for some vinegar and a good plate of pasta.

Once the barrels are full and covered with cloths, we leave them to rest: they will have the winter to assimilate the new product and increase in clarity before the summer evaporation.