Nero d'Avola vinegar produced in the south-eastern part of Sicily, in Contrada San Lorenzo di Noto. The grapes that give rise to this extraordinary Nero d'Avola vinegar, grown in the espalier, are harvested in September and vinified in wood. The acetic fermentation is carried out in small wooden barrels with the use of olive wood shavings using local acetic bacteria of own production to give a unique characteristic to this Nero d'Avola vinegar.
