Only two consortia produce true traditional balsamic vinegar, Modena and neighboring Reggio Emilia.
True balsamic vinegar is made from a reduction of pressed Trebbiano and Lambrusco grapes.
The resulting thick  syrup, called mosto cotto in Italian, is subsequently aged for a minimum of 12 years in a battery of several barrels of successively smaller sizes.
The casks are made of different woods like chestnut, cherry, oak, mulberry, ash and juniper.
True balsamic vinegar is rich, glossy, deep brown in color, and has a complex flavour that balances the natural sweet and sour elements of the cooked grape juice with hints of wood from the casks.

Reggio Emilia designates the different ages of their balsamic vinegar (Aceto Balsamico Tradizionale di Reggio Emilia) by label colour.
A red label means the vinegar has been aged for at least 12 years, a silver label that the vinegar has aged for at least 18 years, and a gold label designates that the vinegar has aged for 25 years or more.

Modena uses a different system to indicate the age of its balsamic vinegars (Aceto Balsamico Tradizionale di Modena).
A white-coloured cap means the vinegar has aged for at least 12 years and a gold cap bearing the designation extravecchio (extra-old) shows the vinegar has aged for 25 years or more.
Only two consortia produce true traditional balsamic vinegar, Modena and neighboring Reggio Emilia. True balsamic vinegar is made from a reduction of pressed Trebbiano and Lambrusco grapes. The resulting thick  syrup, called mosto cotto in Italian, is subsequently aged for a minimum of 12 years in a battery of several barrels of successively smaller sizes. The casks are made of different woods like chestnut, cherry, oak, mulberry, ash and juniper. True balsamic vinegar is rich, glossy, deep brown in color, and has a complex flavour that balances the natural sweet and sour elements of the cooked grape juice with hints of wood from the casks.
Reggio Emilia designates the different ages of their balsamic vinegar (Aceto Balsamico Tradizionale di Reggio Emilia) by label colour. A red label means the vinegar has been aged for at least 12 years, a silver label that the vinegar has aged for at least 18 years, and a gold label designates that the vinegar has aged for 25 years or more.
Modena uses a different system to indicate the age of its balsamic vinegars (Aceto Balsamico Tradizionale di Modena). A white-coloured cap means the vinegar has aged for at least 12 years and a gold cap bearing the designation extravecchio (extra-old) shows the vinegar has aged for 25 years or more.
Balsamic vinegar