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The Balsamic of Modena IGP from Ponti is obtained by the union between the best Ponti's cooked grapes must (from 7 selected local grape varieties) and the fine Ponti Wine Vinegars.
According to the European Certification the Balsamic Vinegar of Modena IGP must always made with cooked grape must and wine vinegar. It must be made with a minimum of 20% cooked grape must and a minimum of 10% of wine vinegar (with a wine vinegar that is aged at least 10 years). The ratio of the two ingredients varies among products and producers.
This Balsamic Vinegar Modena IGP is made with more wine vinegar compared to cooked grape must which is the reason why the aftertaste is less sweet and more sour.
flavour: Intense and fragrant bouquet, well balanced.
Pairings: red meats, fresh and aged cheeses, vegetables and strawberries.
Ingredients: Wine vinegar, concentrated grape must, cooked must, coloring: caramel.
Company History: In 1867 Giovanni Ponti opened a small company called Ponti in Ghemme near Novara in the region of Piemonte. Today Ponti company is well known around the world and has won many national and international awards for their vinegar and sauces. Tradition, natural ingredients, technology, and attention for the consumers are the keys to Ponti's success.
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