The secret of this nectar is that is has been produced with the rape of the grape and not with wine. Thanks to the cooking, the rape has already lost its strong alcohol and volatile acids and has gained its caramel aroma. In the barrels, it will then lose its water by evaporation, mix with vinegars of other years, take on the aromas of the walnut, oak or cherry wood barrels and gain complexity and taste. At the start of the contest, each vinegar will be classed under four categories. 'Extra vecchio' (Extra old) denotes a vinegar of over 25 years of age and is followed by Gold, Silver and Red. This latter is the youngest of all and is therefore the most acidic and least sweet. It is perfect for carpaccio, raw vegetables and salads, for spicing up sauces or for accompanying grilled red meat. The Silver, sweeter, is exquisite with fish, white meat, pasta and risottos. The Gold is recommended for strong cheeses and for fruit salads with a high red fruit content. It is also excellent with a scoop of vanilla ice cream. As for the Extra vecchio, those who are used to it often treat themselves to a small spoonful after the meal to help digestion.