The good thing about
The origins of Ponti quality
The origins of Ponti quality
Among the rows of a vineyard, in an orchard where apples ripen in the sun, in a vegetable garden where the produce is ready for harvest.
We’ve been there from the outset, to find inspiration and choose quality.
Where nature gives its best you’ll find Ponti.
Our secret?
Transparency
Like a drop of white vinegar, Ponti quality has no secrets. It runs through every stage of production, where our know-how combines with the most advanced technologies and comes to the table in all its authenticity.
Certifications and controls
Every year we carry out over
checks
We are fully committed to safe, trackable and traceable quality and this grounds every activity of the group, so much that it has become an actual system.
This is the Ponti Quality System, guaranteed by SGS – a world-leading provider of inspection, verification, testing and certification services.
At every Ponti production plant there’s a dedicated and independent Quality Control Laboratory which carries out meticulous checking regimes, including analyses on incoming raw materials such as isotope analysis for wines.
FSSC 22000 (Food Safety System Certification): is an internationally recognised certification scheme for food safety management in the food and beverage industry.
ISO 22000: internationally recognised certification scheme for food safety management systems.
ISO 22005: internationally recognised certification scheme for traceability management in the food and beverage industry.
Product certifications: classification of Balsamic Vinegar of Modena and 100% Italian aged Wine Vinegars.
BIOAGRICERT: inspection and certification body for organic production.
ICEA: Body for the Control and Certification of Organic Manufacturing.
HALAL Certification: food production in accordance with Islamic doctrine.
Here's how we make
the Ponti products you love the most
Wine vinegar
Wine
The identification, registration and classification of every incoming batch of wine is the start of a long series of analysis and controls carried out by the Ponti Quality System.
Fermentation
The wine is transformed into vinegar inside steel and wood fermenters using only air at controlled temperature.
Filtration
The natural turbidity of the raw vinegar is isolated and separated mechanically to obtain a clear vinegar in an ecological and sustainable way.
Bottling
We fill, cap and label bottles with care. Our 4 vinegar factories in Piedmont, Emilia Romagna, Veneto and Lazio produce up to half a million bottles a day for Italy and the rest of the world.
Aceto Balsamico di Modena P.G.I.
Grape Must
We never compromise on quality, which is why we rely on suppliers with whom we have established a longstanding relationship of trust.
Wine Vinegar
We use only fine Ponti Wine Vinegar, produced in our 4 vinegar factories in Piedmont, Emilia-Romagna, Veneto and Lazio.
The right balance
We bring together concentrated and cooked musts and wine vinegar according to the different recipes of our Aceto Balsamico di Modena P.G.I., from the freshest and most fragrant to the most aged and structured.
Maturation
Our experience and our production specifications, which are more rigorous than those of the Consortium for the Protection of Aceto Balsamico di Modena P.G.I., regulate the maturation of our vinegars in vats, barrels and casks made from different woods and for different periods depending on the recipes.
Certification
Our products have a double guarantee of quality. One from the Consortium's production specifications and the other from the Ponti Quality System, even more stricter than the former and certified by SGS, the worldwide reference point for quality and integrity.
Bottling
With artisan care we fill, cap and label the bottles, which are customised for their target market.
Apple cider vinegar
100% Italian apples
It all begins with the apples. We choose only the best varieties of Italian apples, such as Fuji, Granny Smith and Golden Gala.
Fresh whole apples
The apples arrive fresh and whole at our Paesana factory at the foot of Monviso.
From juice to cider
We press the apples to obtain the juice which undergoes alcoholic fermentation and turns into apple cider.
Fermentation
We transform the cider into raw apple cider vinegar inside steel or wooden fermenters at a controlled temperature.
Filtration
The natural turbidity of the raw vinegar is isolated and separated mechanically to obtain a clear vinegar in an ecological and sustainable way.
Bottling
The vinegar is carefully bottled and labelled in our 4 vinegar factories in Piedmont, Emilia-Romagna, Veneto and Lazio, and becomes Ponti Apple Cider Vinegar.
