Traditional Balsamic Vinegar of Modena must be produced within the town of Modena  in Italy   It was granted a protected designation of origin (PDO) by the European Union in 2000 (Council Regulation (EC) No 813/2000, April 17, 2000)  “Aceto Balsamico Tradizionale di Modena” is made from white and sugary Trebbiano grapes grown on the hills around Modena Custom demands that the grapes are harvested as late as possible to take advantage of the warmth that nature provides there.

This traditional vinegar is made from the cooked grape "must" and is aged for a minimum of 12 years or 25 years (denoted by the label claim “extra aged”)  The aging process occurs inside barrels of successively smaller size of different kinds of wood, such as juniper, chesnut, mulberry and oak.