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 musts 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 set by the Specifications. It is the result of our experience, skilled craftsmanship, rigorous selection of raw materials and 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 and concentrated grape musts in vats, barrels and casks made from different woods and for different periods according to the recipe. Our finest Balsamic Vinegar of Modena P.G.I. matures 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 to take full advantage of seasonal weather variation. Heat favours fermentation and concentration, while cold favours sedimentation.
Discover the exclusive Ponti Quality System certified by SGS
This is the period of maturation in fine wooden barrels
A crucial step in which the Balsamic Vinegar of Modena P.G.I. is enriched with distinctive 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, only in this way they become Ponti Vinegars.
This is the essential ingredient for the production of Balsamic Vinegar 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 Vinegar of Modena the minimum percentage of must is higher than what enstablished 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 Vinegar 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 Vinegar of Modena P.G.I. there’s always the perfect match for your dish.
Choose it according to maturation period, grape must content and density – just check the label.
GRILLED DISHES | SALADS | VEGETABLES
SALMON | STEAK | RISOTTO
FRUIT | CHOCOLATE | CHEESE