the casks. Reggio Emilia designates the different ages of their balsamic vinegar (Aceto Balsamico Tradizionale di Reggio Emilia) by label colour. A red label means the vinegar has been aged for at least 12 years, a silver label that the vinegar has aged for at least 18 years, and a gold label designates that the vinegar has aged for 25 years or more. Modena uses a different system to indicate the age of its balsamic vinegars (Aceto Balsamico Tradizionale di Modena). A white-coloured cap means the vinegar has aged for at least 12 years and a gold cap bearing the designation extravecchio (extra-old) shows the vinegar has aged for 25 years or more. Balsamic Vinegar of Modena These commercial-grade products imitate the traditional product. They are made of as little as 20% grape must (and not necessarily from Modena or Reggio Emilia), with the addition of wine vinegar, colouring, caramel, and sometimes thickeners like guar gum or cornflour to artificially simulate the sweetness and thickness of the aged Aceto Balsamico Tradizionale di Modena. IGP status requires a minimum ageing period of two months, not necessarily in wooden barrels, rising to three years when labelled as invecchiato (aged). As the manufacturing process is highly industrialized, the output of a medium-sized producer may be hundreds of litres per day. In 2009, the European Commission inserted the Balsamic Vinegar of Modena (Aceto Balsamico di Modena) designation in the register of IGP productions. Condimenti that used the term balsamic Condimento (dressing) balsamic vinegars may be labeled as condimento balsamico, salsa balsamica or salsa di mosto cotto. For those products, there is a risk of creating confusion among consumers looking for the original Balsamic Vinegar of Modena PGI, the two different Traditional Balsamic Vinegar of Modena PDO, and Traditional Balsamic Vinegar of Reggio Emilia PDO. Condimento balsamic vinegar may be made in any of the following ways: Made by producers of both Balsamic Vinegar of Modena PGI or Traditional Balsamic Vinegar of Modena/Reggio Emilia PDO, by using the PGI or PDO as an ingredient. For those products, the use of the PGI and PDO as an ingredient must be clearly reported, i.e. "Glaze with Aceto Balsamico di Modena IGP". The Consortium must approve the label and the use of the PGI's/PDO's name. Made by the same method as the vinegars, but by producers outside Modena and Reggio Emilia provinces and not made under consortium supervision.