Aceto Balsamico Tradizionale is a traditional Italian vinegar made from freshly crushed grape must, primarily from the Trebbiano and Lambrusco grape varieties. It is produced in the regions of Modena and Reggio Emilia, where it undergoes a lengthy aging process in wooden barrels, often lasting from 12 to 25 years. This aging imparts a rich, complex flavor and a thick, syrupy consistency. The production of Aceto Balsamico Tradizionale is strictly regulated, and it must meet specific quality standards to be labeled as such. It is typically used as a condiment, enhancing dishes like salads, meats, and cheeses, and is prized for its sweet and tangy taste.