1867

The founder, Giovanni Ponti, established Ponti in Sizzano (Novara). A farmer and a wine and vinegar producer, he was known as “GIUANIN D‟LA ASEI” (which in local dialect means “Giovanni of the vinegar”).
His son Antonio joined him soon and expanded the business.

1911

Antonio was awarded the Diploma of Honour for “wine and vinegar” at the International Exhibition in Paris; he started the industrial activity and participated in many national and international exhibitions.

1939

Antonio and his son GUIDO started the production of pickles and vegetable preserves in oil in the factory in Milan. In 1941, during the war, the factory moved to Fara Novarese and thence to Sizzano in 1951.



 

1948

Guido was awarded a diploma from the Alba Royal school of Wine Growing and Oenology and became the top-expert of the industry. The present factory in Ghemme was inaugurated and then enlarged and modernised many times during the years.

1965

Cesare and Franco, current Managing Directors and CEOs, started to work with their father Guido. With the arrival of the 4th generation, the business was further expanded and the main competitors were taken over. At the same time PONTI also decided to diversify the business and started to produce pickles and vegetable preserves in olive oil in 1939.

1974

Pursuing the decentralization production policy, PONTI inaugurated its second vinegar production site in the Veneto region, near Dosson di Casier (Treviso), thus becoming the leading Italian company in this sector.

1980

The second Italian producer of vinegar, Acetificio Venturi, based in Lugo di Romagna (Ravenna), was taken over. The market leadership was further strengthened.

1986

The site presently manufacturing the vegetable preserves was inaugurated in Ghemme to meet the increasing demand for the range with the PEPERLIZIA brand.

1989

Cesare and Franco Ponti inaugurated the third and most modern vinegar factory in Anagni (near Rome), where the Lugo di Romagna production was moved.

1990

Carcioghiotto was launched: fresh, whole artichokes with some rosemary, garlic and hot pepper in sunflower and extra-virgin olive oil.
In a few years it has become the top selling artichoke brand in Italy.

1991

The expansion and diversification were still under way, when 80% of MODENACETI Srl was acquired; the company is specialised in the production of Balsamic Vinegar of Modena and is based in Vignola (Modena).

1992

Two very successful products were launched: the Apple Vinegar and the rice salad toppings.

1997

PONTI continued its growth and became the leading European wine vinegar producer, witness the 10% increase in sales.
Tradition, natural ingredients, technology and attention for the consumer’s needs have been a prerequisite for the success of this Group.
Vignola plant has been completely renewed. Now covers an area of 14.500 m2. Besides Modenaceti is the largest maturation and ageing cellar in Modena area.

1999
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2000

An important five-year investment plan was developed and approved; it included the upgrade of the company IT structure and industrial plants and the construction of a modern finished product distribution warehouse in Ghemme. Giacomo, the representative of the Ponti family’s fifth generation, officially joined the company.

2001

Three renewed packaging lines for the vegetable preserves were started in the Ghemme factory.
Production increased by 30% to meet the new market and production needs. The plants are the best that the Italian industry can offer in terms of technology, automation and innovation: anthropomorphic robot for pallet forming and dismantling, X rays to check the jar contents, unmanned shuttle-train to handle the finished products pallets are just a few examples.

2002

The new automated warehouses was opened in Ghemme: 10,000 square metres, 13,500 pallet slots, 10,000 of which in the automated area controlled by three rack feeders, and the remaining part on traditional shelves. A software package controls on-line the three distribution centres of the company.

2003

The packaging systems of the two production lines in the vinegar factory in Ghemme were renewed.
Moreover a building accommodating the wine vinegar clarifying and filtering equipment was also built.

2004

In ‘Dosson di Casier’ production plant, a new area for vinegar ageing was created and the packaging line was modernised. The production lines and the departments of the Anagni vinegar factory were also modernised.
The daily bottling capacity of the Ponti Group vinegar factories in an eight-hour shift is 450,000 bottles.

2005

Ponti Quality System, relying on food safety, traceability and production lot tracking, was introduced in all the Group factories.
All production plants obtain the main international certifications such as BRC (British Retail Consortium), Global Standard, IFS (International Food Standard), Organic & Organic NOP (BIOAGRICERT), AIB International, Gost R Certification and UKR-SEPRO, all of them with excellent ratings.

2006

A new packaging design is launched with the clear objective to enhance our products image. The range have now a clear family feeling and a personal identity that support Ponti superior quality.




 

2008

Ponti acquires Achillea, organic products producer established in 1980 and located at the foot of the Alps near Torino.
The peculiarities of the Achillea products are: 100% organic, free of added additives, preserves or antioxidants, all ingredients are ICEA (Ethic and environmental certification institute) certified and come from organic farming or from fruits picked in the wild but still certified, top quality.
Main products portfolio: apple vinegars, fruit juices, jams, fruits puree, etc.

2009

June 10th the Permanent Commission of PGI (Protection of Geographical Indication) at the European Union in Bruxelles has given to the Aceto Balsamico di Modena the IGP i.e. Indicazione Geografica Protetta (PGI in English).
The recognition marks the end of a 15-year effort to protect the original Balsamic Vinegar from the numerous copies made all around the world and guarantee compliance with the traditional production processes.