Cesare Giaccone Barbera Vinegar
Cesare Giaccone's Barbera vinegar has a red garnet color, with an aroma of raspberry, sage and broom flowers. Its taste is fresh, definitely sharp and very pleasant. Beginning in the 1970s, Cesare Giaccone started producing vinegar especially for his restaurant. He was searching for typical products that faithfully respected the disappearing regional traditions. Today, his son, Oscar, carries on the legacy, buying high quality wines from local producers and making vinegar following the traditional Langa methods. He progressively decants the wine into barrels of mulberry, oak, and cherry wood. Inside the barrels there is the "mother," which allows the processing of wine into vinegar.