A truly wonderful "Balsamic" style vinegar is just that. There is a change afoot to ensure that less-than-balsamic cannot be designated aged Italian Balsamic Vinegar. There is something to be said about DOP and for products to be monitored. On the other hand, there are amazing elixirs that will never have the official designation from the Modena and Reggio Emilia designation that are indeed special. The basic process is grapes cooked down and then is moved through a series of barrels often of different woods over years. The result is magical.