Let us hope Alex chimes in; my knowledge is sketchy at best. Naturally, while the Calace firm is still in business (yoo-hoo, Raffaele, remember ME?) and can accordingly document its activities since its inception to the present, the Vinaccia family is alas, alas, no more in mando-lutherie.
To make things worse (especially for you, web-savants), vinaccia in Italian is the matter left over after the compression of grapes for vinification, skins, seeds, occasional stems and all; commonly subclassified into vinaccia dolce, i.e. UNfermented, with residual sugar intact, and the other, spicier stuff used to inject a bit of tang into pastries/deserts (the latter after filtration, after it has fermented in and with the liquid part for stain/tannins, etc.)
So, hope for not too much mando-specific from your web-searches...
It is not man who lives, but his work. (Ioannis Kapodistrias)