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Balsamic vinegar is a dark, concentrated vinegar originating from Italy, specifically the Modena and Reggio Emilia regions of Emilia-Romagna. It is traditionally made from white Trebbiano and Lambrusco grape juice, reduced by boiling to create a must, and then aged for a minimum of 12 years in a series of wooden barrels, each made of a different wood type (like oak, chestnut, cherry, ash, and mulberry). This lengthy aging process concentrates the flavors and sugars, resulting in a complex, sweet, and tangy vinegar. There are different grades of balsamic vinegar, with "Traditional Balsamic Vinegar" being the highest quality, produced under strict regulations and carrying a protected designation of origin (PDO). Other types, such as "Balsamic Vinegar of Modena," are produced on a larger scale and may involve the addition of wine vinegar and caramel coloring. Balsamic vinegar is commonly used as a dressing for salads, as a marinade for meats, and as a finishing drizzle over cooked dishes, cheeses, and even fruits.