The Calogiuri family follows and respects the Lizzanello tradition of producing completely natural vinegar with the use of oak barrels. After making wine from Negroamaro and Malvasia grapes, Gianna Calogiuri leaves the wine in small oak barrels used for keeping vinegar. Here it comes into contact with acetifying bacteria and is transformed over a period of about four months into vinegar. Afterwards it is left to settle in much larger oak barrels, where it acquires such a delicate aroma and full, natural taste that it is good enough to drink alone, as it is in Northern Europe. (from Gianni Calogiuri)