There are two types of balsamic vinegars:
• Traditional Balsamic Vinegar
• Balsamic Vinegar of Modena
Even though the denominations are similar they are very different products due to different production processes and ingredients.
Traditional Balsamic Vinegar acquires its peculiar characteristics during a long ageing which lasts at least 12 years; the production processes cannot be industrialized and then it is produced in small quantities and it is expensive.
Balsamic Vinegar of Modena is a blend of concentrated grape musts wine vinegars and caramel; minimum ageing is 60 Days. It is produced industrially in big quantities and it is relatively cheap.