Aceto in Italy is only made in Modena. The Natali family wanted to dispel this myth by starting to produce quality vinegar in Tuscany. With the arrival of the new generation in the company and the idea of exploiting the knowledge of natural fermentations that had always been used at home for wine, the production turned to vinegar. A winning intuition that in a few years has led this reality to become the most important in the region, with the brand Acetoscana. The Sangiovese grapes are harvested on the Chianti hills. Vinification and fermentation, which are fundamental for obtaining quality vinegar, are constantly controlled and managed in a natural way. The fundamental part of the process is a slow acetic fermentation at a constant temperature that requires long periods of time and continuous monitoring, carried out using a static surface method, reminiscent of the ancient Orleans method.