Some producers will still use non-oak barrels, such as chestnut, juniper and cherry wood and may even blend batches of Vin Santo aged in different wood barrels together. This has the potential of giving the wines more layers of complexity in much the same way that vinegar producers in the Emilia-Romagna region use different wood types to add complexity to their vinegar. As a fall back, if their wines become too oxidised or do not develop the way the producer wishes, some Vin Santo may be intentionally converted into vinegar that is very desirable in the culinary market.