Although both traditional and white balsamic vinegar are often made from the same Trebbiano grapes, the difference lies in their production process. White balsamic vinegar is cooked at a higher pressure and lower temperature, which prevents caramelization and helps it to maintain it's light, golden hue. It's also aged for a shorter period of time, resulting in a milder acidity and less sweet flavor. Traditional balsamic vinegar is caramelized during the cooking process and aged for a longer period in wooden barrels, thus developing a deep color, syrupy consistency, and a sweeter, more complex flavor.