Classification of Balsamic Vinegar by Ponti

A new classification of Balsamic Vinegar of Modena P.G.I. by Ponti. According to some documents, the Ponti family started working with Balsamic Vinegar in 1787. A passion that started 9 generations ago and over 230 years ago.

Recently, Ponti has thought about a new classification of Balsamic Vinegar PGI. Let’s see more information about it.

Ponti is a big company known all over the world. They have figured out that the consumer is increasingly attentive and curious.
Consumers want to know more about the aspects to consider when choosing a vinegar before actually proceeding with the purchase.
Ponti company have decided to help the clients by introducing a new classification of Balsamic Vinegar PGI.

Everything started with a modernization of the corporate website and the product labels. They have introduced a clear and simple system to assist the consumer in understanding the content of the products. The label’s product does not contain only nutritional information anymore.

The classification of Balsamic Vinegar by Ponti: 3 parameters.

The company believes that three parameters are important while you are choosing the vinegar:

1. Ageing. Ponti has decided to represent it with an hourglass.
   Greater is the ageing of the product, higher is the number of hourglasses on the label (up to a maximum of 3 of them)
2. The percentage of cooked must in the product. It is represented with a bunch of grapes.
   Important!
   We remind you that the quality of Balsamic Vinegar is directly proportional to the percentage of cooked must. The higher the percentage is, the better is the quality of Balsamic.
   For example, the Traditional Balsamic Vinegar of Modena PDO is made from 100% cooked must. For this reason, it is the most prized of the kinds of vinegar. On the other hand, Balsamic Vinegar of Modena PGI (like the kind f vinegar that Ponti proposes in the classification) is composed of a mixture of cooked must and wine vinegar.
   The quality of Balsamic PGI is higher depending on the percentage of cooked must in the product. A triple icon of the bunch of grapes in Ponti vinegar indicates a higher percentage of cooked must in the product.
3. The density. It is represented with a letter D.
   Important!
   The density of Balsamic Vinegar depends on the percentage of cooked must present in it. Higher is the percentage, higher is the density. A denser Balsamic contains a higher percentage of cooked must that means higher quality.

This new classification system of Balsamic Vinegar PGI made by Ponti wants to help the consumer in his daily choices. Ponti company wants to ensure that the client’s choice is not only determinate by the price of the product. It hopes that with the use of simple symbols printed on the label, the consumers choose more consciously the product.

Well done Ponti!

Greetings from Modena.