The Italian government issued their first license to produce vinegar in Tuscany to Giovannella Stianti, demanding however, that she keep the vinegar production at least 1 kilometer from her wine cellar so as to avoid infecting the wine with the acids from the vinegar. Through a process called "truciolo", the wine percolates through a series of grape vines to transform the alcohol into acetic acid. The result is a vinegar which maintains the character of the wine brilliantly. For the White Wine Vinegar, Trebbiano and Malvasia wine is passed through the "trucioli" to make a clean, delicious vinegar.