presentazione di powerpoint - welcome to gulfood 2018 · fermentation of wine vinegar san donnino...
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Company Profile
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MILLESTONE
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Total Turnover: 65 Mio € (70 Mio € forecast 2016)
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
- Caivano, 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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DE NIGRIS BRAND EXPORT MARKET
Presence in over 70 countries
50 Exclusive importers & distributors with over 400 district sales man
USA direct commercial office & warehouse
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■ AHOLD ■ AUCHAN ■ CARREFOUR ■ COOP ■ EDEKA ■ ICA ■ MORRISONS ■ REWE (Billa / Penny) ■ SAMS ■ SPAR ■ TESCO ■ WALMART ■ COOP ■ CONAD ■ METRO …
MAIN CUSTOMERS
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SAN DONNINO BALSAMICO VILLAGE CARPI CAIVANO
THE ONLY ITALIAN VINEGAR COMPANY
WITH THE INTEGRATED SUPPLY CHAIN
Balsamico Village
Aging Plant
San Donnino
Grape & Wine
Centre
Caivano
Bottling Site
Carpi
Bottling Site
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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 Village 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 Caivano - 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
CAIVANO PLANT
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INTEGRATED SUPPLY CHAIN WINERY
PRODUCTION OF WINE, GRAPE MUST
FERMENTATION OF WINE VINEGAR
SAN DONNINO PLANT (RE)
BALSAMICO VILLAGE BLENDING AND AGING
CARPI (MO)
BOTTLING PLANTS: 1 DE NIGRIS – CAIVANO (NA)
2 AIMO - CARPI (MO)
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Quality Grape Must/ Vinegar Ratio Density Sweetness 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
1,09 -1,10
Concentrated
Fresh &
Aromatic
CO
LD
DIS
HE
S
Perfect for salads
& grilled vegetables
1,14 – 1,15
Concentrated
Intense & Velvety
For salads, grilled vegetables and meats;
with a richer taste
1,18 – 1,20
Concentrated/Cooked
Complex & Harmonic
HO
T D
ISH
ES
Perfect for meats &
fish for main courses
1,23 – 1,24
Cooked
Smooth & Gentle
Ideal for “risottos”,
cheeses, roasts & fish
1,28 – 1,30
Cooked
Smooth & Creamy
GO
UR
ME
T D
ISH
ES
Perfect with ice cream, strawberries and Mature
cheese
1,32 – 1,34
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%
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 identify a precise quantity of grape must (25%- 65%) in each quality level we produce, along with recommended usages.
70%
0 100
30%
Grape Must
Wine Vinegar
25%
35%
45%
55%
65%
grape must
grape must
grape must
grape must
grape must
Fouder’s
Edition
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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