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Castello San Donato in Perano produces the traditional red wine Vinegar from Chianti DOCG.

Initially, the wine is stored in silos for a few months; after that, it is transformed into vinegar through a process of air compression and submersion: the vinegar is then passed into oak casks and after a number og years it goes through filtration processes before bottling. The deposit which may be found at times at the bottom of the bottles, originating precisely from the wine, testifies the genuine nature of the product.