Depending on the refinement period, there are two classes (and three identified colours) of Traditional Balsamic Vinegar of Reggio Emilia PDO in the specification:

minimum aging 12 years – identified by the simple name “Traditional Balsamic Vinegar of Reggio Emilia”. Identified as lobster or silver depending on sensory judgment.

aging over 25 years – it is possible to add the term “EXTRAVECCHIO”, identified with the Gold label

Over the years, the Traditional Balsamic Vinegar of Reggio Emilia has been identified with various numbered stamps.
Below is a brief summary to understand the numerous stickers (coloured and numbered labels) that can be found on the bottles.

In shops you may still find packages with stickers that are no longer in use: this is not a problem.  In fact, we are talking about vinegar, a non-perishable product that lasts a long time without evident deterioration

Since January 2014, the new specification for the Traditional Balsamic Vinegar of Reggio Emilia has been applied with the identification of the product through three colored numbered seal labels:

LOBSTER – SILVER – GOLD
For traditional vinegar aged for 12 years it is possible to use the LOBSTER or SILVER label. The attribution of color depends on the evaluation obtained from the sensorial analysis:
from 240 to 269 points – LOBSTER
more than 270 points – SILVER.
The GOLD stamp is assigned to Traditional wines over 25 years of age and with at least 300 points for sensory analysis.

Attention: traditional vinegar that scores more than 300 points on sensory analysis, but is aged for less than 25 years is classified SILVER.

In 2010, the Minister of Agriculture modified the control plan for the Traditional Balsamic Vinegar of Reggio Emilia PDO by defining a single numbered seal label, white in color with a progressive number and used both for the Traditional one aged for 12 and 25 years.

In those years Cavalli enriched his bottles with
– the silkscreen of Matilde di Canossa’s signature in the original frame
– the silkscreen depicting the Balsamic Vinegar taken from the barrels, in personalized Louis XV style.

In 2006 the Minister of Agriculture and the certification body established that each producer could use its own numbered seal labels (each producer could propose different shapes, designs and colours).
Cavalli has studied two seals representative of the two product classes as defined by the specification:
1) Traditional Balsamic Vinegar from Reggio Emilia, aged for at least 12 years
2) Extra-old Traditional Balsamic Vinegar of Reggio Emilia, aged for no less than 25 years

The chosen design represented a silver barrel (to commemorate the one that Boniface donated to King Henry III in 1046, containing the precious vinegar) surrounded by the denomination Traditional Balsamic Vinegar of Reggio Emilia and with a progressive number at the bottom. For traditional balsamic vinegar aged 25 years, the term EXTRAVECCHIO was also included in the seal.

Until 2006, all producers of Traditional Balsamic Vinegar of Reggio Emilia used the colored labels (lobster-silver-gold) prepared by the producers’ consortium.

The three different colors distinguished the traditional balsamic vinegar of Reggio Emilia based on the outcome of the sensorial jury organized by the producers themselves.