his traditional balsamic vinegar has received from the European Commission the DOP (Protected Designation of Origin) recognition and is submitted to a strict production policy. It is made exclusively of cooked grape must aged for many years in wooden barrels where it naturally gets thicker and aromatic from year to year. Every year it is transferred into a different wooden barrel to acquire the various aromas of oak, cherry, chestnut, ash, mulberry, juniper woods. Traditional Balsamic Vinegar of Modena DOP can only be found in the special shaped 100ml glass jar designed by Giugiaro and each bottle is numbered and sealed with the DOP mark of the Consortium. Only two qualities are put on the market: “Affinato” aged for at least 12 years and “Extravecchio” aged for minimum 25 years. They are pleasantly thick and sweeter than Balsamic Vinegar of Modena IGP therefore they can be used on many dishes. The “EXTRAVECCHIO” is also used pure at the end of a meal as an after-dinner, for its digestive properties.