It is a simple and obvious truth, especially in the world of food, that when the proper time is taken to create something, the final product is far superior to one whose creation took less time. For example, grocery store vinegars have an overwhelming acidity which comes from a production time measured in hours, not days. Kitchen Line vinegars are slowly converted from wine to vinegar over a matter of months. The Late Harvest Sauvignon Blanc gets it's sweetly balanced flavor from grapes left on the vine until well past ripe. This time forces the sugars into the heart of the fruit, creating a less acidic vinegar that we just adore.