The good thing about
having no secrets

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

70,000
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 Aceto Balsamico di Modena P.G.I. 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.

how balsamic vinegar is produced
Grape Must

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 and grapes

Wine Vinegar

We use only fine Ponti Wine Vinegar, produced in our 4 vinegar factories in Piedmont, Emilia-Romagna, Veneto and Lazio.

Balance between grape must and vinegar

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 in barrels

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.

Consortium certification

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.

Balsamic vinegar bottle

Bottling

With artisan care we fill, cap and label the bottles, which are customised for their target market.

Apple cider vinegar

How apple cider vinegar is made
100% Italian apples

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

Fresh whole apples

The apples arrive fresh and whole at our Paesana factory at the foot of Monviso.

From juice to cider

From juice to cider

We press the apples to obtain the juice which undergoes alcoholic fermentation and turns into apple cider.

Fermentation of apple cider vinegar

Fermentation

We transform the cider into raw apple cider vinegar inside steel or wooden fermenters at a controlled temperature.

Vinegar filtration

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

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.

Fresh vegetables

Vegetables

The vegetables we use are harvested and delivered in the shortest possible time by suppliers who share our love for quality and, with whom we have built a longstanding relationship of trust. The identification and registration of the incoming produce is the start of a series of analyses and controls carried out by the Ponti Quality System.

Washing

We wash the vegetables gently and thoroughly with water to remove any impurities.

Blanching

We set the temperature and duration according to the type of vegetable in order to retain their characteristics and enhance their texture and taste.

Recipes

We add the flavours of Mediterranean cuisine to give our vegetables the unmistakable Ponti taste.

Filling

Our efficient filling systems and close attention of our line operators ensure the right amount of product and liquid.

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