John Piconi Red Wine Vinegar is unique because the process began over 20 years ago when I obtained the "mother" (starter) from my family in Pittsburgh. At that time this "mother" had been used to make vinegar for at least 30 yrs. I began adding freshly fermented red wine to the "mother" in a large oak barrel. Over the years the barrel became filled with blended vinegar which I bottled periodically for family use.
In 2012 I transferred the vinegar to smaller oak barrels to enhance the flavor. Because of this process, John Piconi vinegar has a complexity , flavor and texture that is unattainable in simpler made vinegars. Because of its intensity the vinegar should be used sparingly so it doesn't overwhelm the food.
Since we control the entire process, from the fermentation of wine to the blending of vinegars, at our estate the process is totally organic, unfiltered and requires no preservatives.