Founded by farmers and a group of professionals in the food research field, the Ramo d'Oro cooperative produces vinegar with honey and monovarietal wines contributed by its members. The vinegars are acidified applying ancient methods and age in oak barrels for a minimum of 812 months to a maximum of 12 years. The extensive range includes condiments made from boiled grape must and vinegar, called Mostaceti, and flavoured with ginger, juniper, lavender flowers, and truffles. There are also mustards, mead, and velvety preserves made with fruit or herbs.
