Well it can be true that Cavedoni produces tradizionale balsamic vinegars, but the Botte Piccola is not 100% grape must, some vinegar is added and it is aged for only seven years instead of the minimum 12 required for consortium certification. The label shows cooked grape must as the first ingredient, wine vinegar is the second ingredient.
Now you have to understand that this stuff is awesome for the price you pay, of course there is better quality with more aging, but if you want to get the best of the best, well you have to pay for the luxury. At this price point this is a luxury product above the supermarket cheap balsamic, from here you can just go up.
Balsamic Vinegar of Modena (Aceto Balsamico di Modena), is a modern imitation of the traditional product.
Only two consortia produce true traditional balsamic vinegar, Modena and 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 seven barrels of successively smaller sizes(Just in case that is the Solera process). The casks are made of different woods like chestnut, acacia, cherry, oak, mulberry, ash, and, in the past, juniper. True balsamic vinegar is rich, glossy, deep brown in color and has a complex flavour that balances the natural sweet and sour elements of the cooked grape juice with hints of wood from 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 that designates 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 cream-coloured cap means the vinegar has aged for at least 12 years and a magenta cap bearing the designation extravecchio (extra old) shows the vinegar has aged for 25 years or more.