Only the traditional balsamic vinegar from Modena bears mention of its age, granted according to quality control of olive oil production phases.
The firm Acetum has adopted a certification system based on guidelines from the Assaggiatori Italiani Balsamico, the Italian association of balsamic vinegar tasters, which works in conjunction with universities and research institutes. Experienced tasters test the various vinegars, grading them according to analytical and sensorial parameters.
Vinegars are rated and classified into four categories of quality, identified by vine leaf symbols.
1 leaf: classic taste, slightly piquant, ideal for salads and for daily use.
2 leaves: sweet taste, ideal for grilled meats and baked vegetables.
3 leaves: straightforward, well-rounded taste, ideal for side courses, fish and hot sauces. The Laura vinegar is in this category.
4 leaves: superb taste achieved by maturing the best selections, ideal for fine cuisine, fruits, ice cream and parmesan.