The High Density 'HD' Balsamic Vinegar 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. HD Balsamic Vinegar of Modena IGP ages in small oak barrels!

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.

The 'HD' Balsamic Vinegar of Modena IGP is made with more cooked grape must compared to wine vinegar which is the reason why the aftertaste is sweeter and less sour.

Flavour: Dense and sweet, it has a wonderful bouquet and a well balanced sweet-sour flavour.

Pairings: grilled meats and fishes, fresh and aged cheeses, risotto, vegetables, galato and strawberries.

Ingredients: Cooked Grape Must, Wine Vinegar.

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.