What are the differences between Traditional Balsamic Vinegar of Modena (TBVM) P.D.O. and Balsamic Vinegar of Modena (BVM) P.G.I.?

The two products stem from the same production tradition which over time has specialised and differentiated in response to market demands. Balsamic Vinegar P.G.I., enjoyed and recognised the world over, is produced in larger barrels with a quicker ageing process. It is made in much larger quantities using a blend of concentrated or cooked grape must and wine vinegar as raw materials. Traditional Balsamic Vinegar, on the other hand, is made exclusively from cooked must which is aged for an extremely long time in small barrels arranged in batteries