Balsamic vinegar is one of the most popular types of vinegar. Yet one balsamic vinegar is not the other. Real balsamic vinegar consists only of wine vinegar and grape must. More importantly, whether the vinegar is made using the traditional Modena method. You can see this from the ‘Modena IGP’ quality mark. What this entails? The grapes are left on wood for about 60 days to ferment, then the vinegar ripens for at least 3 years. That is extra long, because only then does balsamic vinegar get that authentic, full flavor. The acid content is 6%. That is the official standard for vinegar. A delicious seasoning over your salad, carpaccio or grilled vegetables, in a marinade or with cheese. Intense, low in calories and super versatile!