A truly wonderful "Balsamic" style vinegar is just that. There is a change afoot to ensure that less-than-balsamic vinegars cannot be designated as the naturally aged Italian Balsamic Vinegar. There is something to be said for the DOP designation 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 requirement that are indeed special. The basic process is grapes cooked down and then is moved through a series of barrels often of different woods to age over years.

The end result? Magical!