The Italian winery POJER e SANDRI, in Italy’s Trentino, produces some of the best fruit wine vinegars I know of. In a specialized production facility, they ferment fresh fruit and then using the classic “Orleans” style acetification, they convert the fruit wine to fruit vinegar. The difficult part of this procedure is to have the result smell and taste like the original base, but with a vinegar character. One very good example is the cherry vinegar, cigliegie. Here the the fresh cherries are washed and crushed. Fermentation begins and the resulting wine is then pressed and acetified. The result retains special scent of cherries with cherry like flavor, albeit now vinegar. Believe me, this is difficult to do.