The rules of vinegar-making
There is only one way to make Balsamic Vinegar of Modena P.G.I., and it is established by the Production Specifications.
It must be produced exclusively in the vinegar cellars of the provinces of Modena and Reggio Emilia, using must obtained from the 7 most cultivated grape varieties in Emilia Romagna – Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana and Montuni – which guarantee perfect acidity and sugar levels. To these musts are added wine vinegar and a percentage of wine vinegar aged for at least 10 years. Balsamic Vinegar of Modena P.G.I. matures in casks of noble woods in the vinegar cellars, an environment with ideal temperature and aeration conditions.
Our Balsamic Vinegar of Modena P.G.I. is made in our vinegar cellar in Vignola, at the foot of the Modena hills, using must content, maturation time and minimum density which exceed those stipulated by the Specifications. It is the result of our experience, skilled craftsmanship, rigorous selection of raw materials and our love for our work and for quality.
Balsamic Vinegar of Modena P.G.I. is the result of the slow maturation of high-quality wine vinegar and cooked concentrated grape must in vats, barrels and casks made from different woods and for different periods according to the recipe. Our finest Balsamic Vinegars of Modena P.G.I. mature in casks made from three different woods, each one giving the vinegar specific characteristics: oak with its mild vanilla aroma, chestnut with the aromatic rusticity of tannin and cherry with the sweet aroma of fruit. The casks are kept at room temperature in the vinegar cellar so as to take full advantage of seasonal weather variation. Heat favours fermentation and concentration; cold favours sedimentation.
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This is the period of aging in fine wooden barrels
A crucial step in which the Balsamic Vinegar of Modena P.G.I. is enriched with singular scents and flavours. We allow our balsamic vinegars to mature and age much longer than the minimum time required by the Balsamic Vinegar of Modena P.G.I. Production Specifications, because only then can they become Ponti Vinegars.
This is the essential ingredient for the production of Balsamic Vinegars of Modena P.G.I.
The characteristics of Balsamic Vinegar of Modena P.G.I. change according to the quantity of cooked or concentrated grape must used. In our balsamic vinegars of Modena the minimum percentage of must is higher than that provided for by the Specifications.
Along with colour, this is one of the most important visual characteristics for the evaluation of Balsamic Vinegar of Modena P.G.I.
The degree of smoothness and the flavour depend on the amount of concentrated or cooked must in the recipe. Our range of Balsamic Vinegars of Modena P.G.I. includes different levels of density, all with a value well above the minimum required by the Specifications.
There's a Balsamic Vinegar of Modena P.G.I. for every dish
Choose your Balsamic Vinegar of Modena P.G.I.
Fresher for grilled vegetables? Or smoother for salmon? And which to try with chocolate?
Among our Balsamic Vinegars of Modena P.G.I. there’s one that’s perfect for your dish.
Choose it according to the maturation period, the grape must content and the degree of density – just check the label.
GRILLS | SALADS | VEGETABLES
SALMON | STEAK | RISOTTO
FRUIT | CHOCOLATE | CHEESE