In the years, the Aceto Balsamico Tradizionale di Reggio Emilia has been identified with different numbered seal.
Shown below a short  chronicle to understand the several seals (colored and numbered labels) it is possible to find on the bottles.

In the shops it is possible to find package with previous seals: that it is not a problem.. In fact, we talk about vinegar, product not perishable and that lasts long time without evident deterioration.

Current seals – since January, 1st 2014

Since January 2014 has been applied the new disciplinary for the Aceto Balsamico Tradizionale di Reggio Emilia with the identification of product by three colored numbered seals:

LOBSTER – SILVER – GOLD
For Traditional 12 years ageing it is possible to use LOBSTER  and SILVER seal.

This assignment depends on the evaluation acheives at the sensorial analysis:
from 240 to 269 points  – classified LOBSTER
more than 270 points – classified SILVER.

GOLD seal is assigned to Traditional aged more than 25 years and with at least 300 points at the sensorial analysis.

Warning: traditional with more than 300 points at the sensorial analysis, but with ageing less than 25 years is classified as SILVER seal

From 2010 to 2013 – used seals

In the 2010 Agricultural Minister modified the control plan of PDO Aceto Balsamico Tradizionale di Reggio Emiliaand  fixed the single kind of numbered seal, white color with progressive number and used for both the Traditional: 12 and 25 years aged.

In that years Cavalli enriched his bottles with
– the serigraph of Matilde di Canossa sign in the original frame
– the serigraph describing the Balsamico taking from the barrels, in  custom style Luis XV.

Numbered seals from 2006 to 2010

In the 2006 the Agricultural Minister and the body of certification established thateach producer could use different numbered seals (different in the mold and the color).
Cavalli studied two seals rappresentative of two classes of product :
1) Traditional Balsamic Vinegar of Reggio Emilia, aged at least 12 years
2) Traditional Balsamic Vinegar of Reggio Emilia Extravecchio, aged not less than 25 years

The design chosen represented a silver cask (to remeber the one that Bonifacio gave to King Henry III in the 1046 containing the precious vinegar) encircled by Aceto Balsamico Tradizionale di Reggio Emilia  and with progressive number on the lower. For Traditional aged 25 years in the seal there was also EXTRAVECCHIO term.

Seals used until  2006

Until 2006 all producers of Traditional Balsamic Vinegar of Reggio Emilia used the colored seals (lobster-silver-gold) prepared by Consortium of producer.
The three different colors distinguished the Traditional depending on the result of panel of sensorial judges organized by the same producers.

Depending on the time of ageing in the disciplinary there are two class (and three identified colors) of Traditional Balsamic Vinegar of Reggio Emilia PDO:

ageing at least 12 years – identify by the simple denomination “Aceto Balsamico Tradizionale di Reggio Emilia”. Could be identified as lobster or silver seal

ageing more than 25 years – it is possible to add the term “EXTRACCHIO” (vecchio=old), It’s identify as Gold seal