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Company History
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A family run business for three generations.
Total Turnover: 60 Mio €
Employees: 120 employees
Family Vineyard, Carpi – 300.000 mq. (Grape cultivation – Organic).
Wine Vinegar Production: 300,000 HL.
Storage: 650,000 HL.
Aging Plant: 50,000 HL.
2 Bottling plants:
- Carpi, Modena - 50,000 mq
- Afragola, Naples – 25,000 mq
Volumes: > 400,000 HL (Balsamic, Wine Vinegar & condiments)
Production capacity: 500,000 HL (Balsamic)
Group Key Figures
Market Share: 24% In the production of
Balsamic Vinegar of Modena.
Total Balsamic Vinegar Production
De Nigris
Others
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Quality Certifications
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■ AHOLD ■ AUCHAN ■ CARREFOUR ■ COOP ■ EDEKA ■ ICA ■ MORRISONS ■ REWE (Billa / Penny) ■ SAMS ■ SPAR ■ TESCO ■ WALMART International ■ COOP ■ CONAD ■ METRO …
Main Customers
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De Nigris Brand in the World
ZAFFARI: N.1 Chain in Brazil
SHOP RITE: N.1 Chain on the East Coast USA
U.S.A
PICK N PAY: N.1 Chain in South Africa
SPAR: N.1 Chain in Austria
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De Nigris Brand in the World
COOP: N.1 Chain in Italy
TESCO: N.1 Chain in U.K.
CITY SUPER: N.1 Chain in Hong Kong
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SAN DONNINO BALSAMICO VILLAGE CARPI AFRAGOLA
The only Italian Vinegar Company
With The Integrated Supply Chain / Companies
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Integrated Supply Chain
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De Nigris Group is composed by
4 Companies
1. San Donnino Grape & Wine Centre
500,000 Hl capacity
14 Mio Gallons
Fermentation Centre
2. Carpi Balsamico Villlage Aging Plant
With Family Vineyard – 800.000 sm
(Grape cultivation - Organic)
6,5 Mio lt (1,8 Mio Gallons) aging in wood
SAN DONNINO WINE CENTER
CARPI BALSAMICO VILLAGE
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3. Bottling plant in Carpi - Modena
Five full automatic bottling lines
Production Capacity: 50.000 btl/h
4. Bottling plant in Afragola - Naples
Five full automatic bottling lines
Production Capacity: 50.000 btl/h
All plants are strategically located in order to satisfy in a
competitive way any customers requirement.
CARPI PLANT
AFRAGOLA PLANT
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• 8 fermentators, all equipped with process monitoring probes, permit the transformation of
the raw materials, with a total capacity of 1.000 hl per day.
• Cross-flow filtration which permits to obtain particularly pure products, without using any
processing aids.
• 10 completely automatic production lines.
Production
an on going process…
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Over 100 years of flavour and experience in the art of making vinegar and condiments
MISSION
To expand the Balsamic Vinegar of Modena PGI and Italian condiments category around the world constantly developing and offering products
of excellence with maximum customer satisfaction
ACETIFICIO MARCELLO DE NIGRIS SRL
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De Nigris Brand
Export Market
Presence in over 60 countries
50 Exclusive importers & distributors with over 400 district sales man
USA direct commercial office & warehouse
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CULTURE, CATEGORY, CONSUMER.
PRODUCT CONCEPT
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Culture
The P.G.I. logo (Protected Geographic Indication) is the certification by the European Union that our Balsamic
Vinegar is produced and matured only in the provinces of Modena and
Reggio Emilia.
Other Balsamic Vinegars without the P.G.I. symbol are not the Original Authentic Balsamic Vinegar
of Modena. Only P.G.I. Balsamic Vinegar of Modena adheres to the rigorous European regulations in
the production of Balsamic Vinegar of Modena.
De Nigris Balsamic Vinegar: how is it made? Our production method has been handed down for three generations.
We use only the finest Grape Must, cooked and concentrated, selected from defined
grapevines (Lambrusco & Trebbiano) with an addition of vinegar aged for at least 10
years and a percentage of fresh wine vinegar. Then a slow and long maturation, for 3
years, in oak barrels gives the final product the typical sweet and sour taste with a fruity
bouquet.
De Nigris family vineyards and manufacturing facility is located in Carpi, in the fertile province of Modena, Italy.
The De Nigris family who, with a century of experience
in the balsamic vinegar production, breathe new life into
the tradition of balsamic vinegar of Modena.
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A unique Balsamic brand proposal
CATEGORY LINE
250 ml
& 500 ml
250 ml 250 ml 250 ml 250 ml
& 500 ml
250 ml
& 500 ml
Available Sizes:
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Quality Grape Must/ Vinegar Ratio Density Switness Grape must Flavour How to use
The classification of DENIGRIS Balsamic Vinegar
of Modena on the basis of various quality parameters
Indicates the quantity of the 2 ingredients for Balsamic Vinegar of
Modena. From this ratio it depends the typical sweet & sour balance. More
grape must, more sweet.
This is the parameter to identify the quantity of grape
must present in Balsamic Vinegar of
Modena
Sensation of subjective pleasante test resulting by the stimulus of sensorial receptors, whose are
in the preceding region of the tongue.
To identify the quality of Grape must used. Concentrated Grape
must is the fruity squeeze of grapes double concentrated. Cooked grape must is more
precious as slowly cooked for a traditional taste.
Brief Organoleptic description of the
product
Reccomandation of usage for the various quality of
Balsamic Vinegar of Modena
White
1,075 -1,085
Concentrated
Fresh &
Aromatic
CO
LD
DIS
HE
S
Perfect for salads
& grilled vegetables
Bronze
1,09– 1,10
Concentrated Intense & Velvety
For salads, grilled vegetables and meats; with a richer taste
Silver
1,115 – 1,125
Concentrated/Cooked
Complex & Harmonic
HO
T D
ISH
ES
Perfect for meats &
fish for main courses
Gold
1,190 – 1,195
Cooked
Smooth & Gentle
Ideal for “risottos”,
cheeses, roasts & fish
Platinum
1,27 – 1,28
Cooked
Smooth & Creamy
GO
UR
ME
T D
ISH
ES
Perfect with ice cream, strawberries and Mature cheese
Aged 3 Years
1,17 – 1,19
Cooked Intense with fruty notes &
wood taste
A bouquet flavor & fragrance for natural dishes
25%
0 100
75%
35%
0 100
65%
45%
0 100
55%
55%
0 100
45%
65%
0 100
35%
Eagle Quality Grading System De Nigris wants to give the consumer a way to identify balsamic vinegar by adopting a policy of quality transparency. Transparency means to clarify, in a
simple and measurable way, the different quality grades of Balsamic Vinegar of Modena, P.G.I. De Nigris uses the different colors of the eagle, a historic symbol of our brand, to identify a precise quantity of cooked grape must (25%- 65%) in each quality level we produce, along with recommended usages.
55%
0 100
45%
Grape Must
Wine Vinegar
10 1
10 1
10 1
10 1
10 1
10 1
5
6
7
8
10
9
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Sensorial Method
The Organolectic analys for the Eagle Classification is
based on a descriptive method (QDA) that value through
a tasting all the “description”:
1. Visual Descriptor: clearness and colour.
2. Olfacotry descriptor: acidity, fruity, woody, scent of cooked
grape must.
3. Taste descriptor: acidity, fruity, sweetness, cooked grape must
and woody.
4. Tactile descriptor: body.
The degustation is made through a panel test which is performed by
experienced and trained panelist internal and external formed with
participation to courses according tradition and ISO norms.
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Transparency, brand identification and exclusivity.
An exclusive bottle design
High identification on the shelf
Eagle logo
% of the ingredient: concentrated grape must
P.G.I. logo
Protected Geographical Indication
Consumer Oriented Neck Tags
Easy Reading on the shelf
Consumer: DE NIGRIS IN THREE WORDS
Cold Dishes Hot Dishes Gourmet Dishes
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Our versatile assortment in detail
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Density: 1,09 – 1,10 Sweetness: Grape Must: 35%
Balsamic Vinegar of Modena
Ideal for cold dishes
10 1 6
Density: 1,075 -1,085 Sweetness: Grape Must: 25% 10 1 5
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Balsamic Vinegar of Modena
Ideal for hot dishes
Density: 1,115 – 1,125 Sweetness: Grape Must: 45% 10 1 7
Density: 1,19 – 1,195 Sweetness: Grape Must: 55% 10 1 8
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Balsamic Vinegar of Modena
Ideal for gourmet dishes
Density: 1,27 – 1,28 Sweetness: Grape Must: 65% 10 1
Density: 1,17 – 1,19 Sweetness: Grape Must: 55% 10 1 9
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Wine Vinegars
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Balsamic Glaze
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Fruttati®
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Spray
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Balsamic Ketchup
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Innovation 2014
A Glaze Like no other .
We’ve used all our passion &
expertise to develop a Balsamic
Glaze that’s rich, thick and full of
flavor.
Blending only 100% natural
ingredients : the finest Italian
slowly Cooked grape must and
Aged Balsamic vinegar of
Modena.
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Innovation 2014
Original
Roasted Garlic
Italian Herbs
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Innovation 2014
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Consumer Magazines
Key monthly and weekly
food and women’s lifestyle
titles targeted towards ABC1
Women.
Online
De Nigris web site
educating consumers
about the De Nigris
product range with a
selection of great tasting
recipes.
TV Sponsorship
Sponsorship of all day time
Programmes on dedicated
food channel, reaching a
target audience that shares
De Nigris passion for food.
Trade Communications
Regular Trade advertising
and PR activity
communicating De Nigris
activity to customers.
Promotions
In-store promotions to
attract new consumers,
encourage cross category
purchase and drive sales.
On-pack
A competition to win italian
holidays, cookware sets and
coupons for De Nigris
products that featured on De
Nigris’s best selling products
to drive cross-purchasing.
Brand Support
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Product Innovation with high added values
KETCHUP AWARDS
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DE NIGRIS GROUP WINERY CENTRE
Via Case Secchia, 9 – San Donnino di Casalgrande (RE)
Ph: +39 0522 172 49 60
PRODUCTION & BOTTLING PLANT 1
Via Fornaci, 12 – CARPI (MO)
Ph: +39 059 66 47 77
PRODUCTION & BOTTLING PLANT 2
Via Badagnano, 1 – AFRAGOLA (NA)
Ph: +39 081 852 6000
www.acetobalsamico.it
http://www.facebook.com/DeNigrisGroup
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