Whether made from wine, honey, cider, whey, rice or fruits, vinegar making is a method which goes back to 5000 years before J.C. Just as olive oil, it's a completely natural product; in fact, vinegar making is a natural biological phenomenon.
Vinegars' quality and flavors vary with the elements used to make it. So a vinegar's quality can depend on the wine or the wines (in fact, a mix of different wines can be used to have a vinegar with different flavors) and, of course on the vinegar manufacturer's know-how.

Vinegar can be racked after four weeks. It's filtered and then we can flavor it with all kinds of plants and herbs to vary the taste or simply let it mature in casks. So, we can find vintage vinegars, just like for wines.
Vinegar's raw materials depend on the resources of its original region. That's why in Corsica, where vineyards are all over the territory, you can especially find vinegars made from wine. But also vinegar made from honey, as, in our region, honey making is ancestral.