This vinegar is as strong as a peasant's hand. The acetification process is very slow and it is carried out in a barrel with the top opening always open and not completely full, in order to ease the process itself. The first batch, just produced, has been inserted in the top ten list of Italian Vinegars by Gambero Rosso. The fact that the acetification is slow means that it requires almost a year before achieving the right acidity (it is the opposite of what happens in the industrial process, where only 24-48 hours are needed). In this way, all the flavours are preserved and enhanced by further ageing.