Balsamic vinegar () is a dark, concentrated, intensely flavoured vinegar originating in Modena, Italy, made wholly or partially from grape must: freshly crushed grape juice with all the skins, seeds and stems. The term aceto balsamico is unregulated, but there are three protected balsamic vinegars: Aceto Balsamico Tradizionale di Modena DOP (Traditional Balsamic Vinegar of Modena), Aceto Balsamico Tradizionale di Reggio Emilia DOP (Traditional Balsamic Vinegar of Reggio Emilia), and Aceto Balsamico di Modena IGP (Balsamic Vinegar of Modena). The two traditional balsamic vinegars are made the same way from reduced grape must aged for several years in a series of wooden barrels, and are produced exclusively in either the province of Modena or Reggio Emilia. The names of these two vinegars are protected by the European Union's Protected Designation of Origin, while the usually less expensive Balsamic Vinegar of Modena (Aceto Balsamico di Modena) is made from grape must blended with wine vinegar, and produced exclusively in either Modena or Reggio Emilia, with a Protected Geographical Indication status. Balsamic vinegar contains no balsam or balsa. Etymology The Italian word (from Latin , from Greek , ) means "balsam-like" in the sense of "restorative" or "curative"; cf. English "balm". Ultimately from Ancient Hebrew-Phoenician "" ( or , IPA [baːˈɬaːm]), the name means "perfume or spice", with the consonant sequence of the letter 'λ' and 'σ' deriving from Ancient Greek to pronounce the שׂ‎ (ś) sound, sounding back then as [ɬ]. Classifications There are three protected types of balsamic vinegar: Aceto Balsamico Tradizionale di Modena DOP Aceto Balsamico Tradizionale di Reggio Emilia DOP Aceto Balsamico di Modena IGP Many products contain "Aceto Balsamico di Modena IGP" as an ingredient, such as glazes and other condiments. Traditional Balsamic Vinegar of Modena DOP and Traditional Balsamic Vinegar of Reggio Emilia DOP Only two consortia produce true traditional balsamic vinegar, Modena and neighbouring Reggio Emilia. True balsamic vinegar is made from a reduction of pressed Trebbiano and Lambrusco grapes. The resulting thick syrup, called mosto cotto in Italian, is subsequently aged for a minimum of 12 years in a battery of several barrels of successively smaller sizes. The casks are made of different woods such as chestnut, cherry, oak, mulberry, ash and juniper. True balsamic vinegar is rich, glossy, deep brown, and has a complex flavour that balances the natural sweet and sour elements of the cooked grape juice with hints of wood from