The three coloured labels refer to the score given to the vinegar by the tasters after they have judged the appearance, aroma and taste of each vinegar. The record of this visit is thought to be the first written reference to balsamic vinegar, a condiment once known only to those in the Emilia-Romagna region of what is now modern Italy, and produced only in the provinces of Reggio Emilia —where Henry III was visiting —and neighboring Modena. The Traditional Balsamic Vinegar of Reggio Emilia is obtained simply by fermenting the sugar and acid of the cooked must.

Some of these approach the quality of good balsamic vinegar, and the clues are always in the ingredients. Traditional balsamic vinegar (or aceto balsamico tradizionale) is a type of balsamic vinegar produced in Modena and the wider Emilia-Romagna region of Italy. That is not true: if you pay close attention to the labels, you can read "100 travasi" or "50 travasi", the translation from italian is "100 decantings" or "50 decantings", the vinegar inside is NOT 100 or 50 years old.It's more concentrated and has a lower acidity, giving it a sweet and sour taste that is as gorgeous as it is complex, making it perfect for use straight out of the bottle uncooked but also with almost any first or second course.

As widely known for the wine production, it is reasonable to suppose that the wood acts as a semipermeable filter for the transfer of small molecules towards the ambient while it retains important volatile compounds such as the acetic acid.The oldest and most detailed description of the method and techniques for the production of balsamic vinegar is reported in a letter written in 1862 by Francesco Aggazzotti to his friend Pio Fabriani, in which he describes the secrets of his family's acetaia (the vinegar-cellar where balsamic vinegar is made). The result of so much patience is a syrup-like liquid having a dark brown colour and a penetrating and inimitable bitter-sweet taste.