The base of this product comes from white grape juice that has been boiled in stainless steel tubs for many hours using the heat from a wood fire.  When it cools, fermentation begins spontaneously to produce 'Vino Cotto' - a rustic, slightly sweet, sherry-like wine. A 'mother' culture of acetic bacteria is introduced to transform it into vinegar. The lingering sweet flavours reminiscent of Madeira combined with the strength of the vinegar  will instantly transform any dish in which it is used.