A delicate, 100% Italian vinegar
The ripe apples become cider, and cider later becomes vinegar. Care is needed, as all the properties of the fruit must be concentrated into a delicate condiment with an harmonious flavour and a rounded aroma, which day after day proves to be a precious ally for our well-being.
In our Apple Cider Vinegar there’s only nature and care: fresh 100% Italian apples and total control over production.
A temptation for well-being
The reason why Eve succumbed to temptation is very clear. The beneficial properties of the apple are impossible to resist. Rich in antioxidants, fibre and vitamins, it is an ally for health: as they say, an apple a day… But Eve didn’t know this, and neither did she know that when apples become vinegar, their benefits multiply!
Apple Cider Vinegar, in fact, is not only the perfect ingredient for deliciously light dishes, but also a natural antibacterial and anti-inflammatory, an energy booster, an aid in low-calorie diets and even a beauty secret.
The production of Apple Cider Vinegar
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.
