The taste is sweet and syrupy with hints of balsamic vinegar or tamarind. A balsamic vinaigrette is drizzled on the plate, which may be garnished. Desserts have included strawberries drizzled with sixty-year-old balsamic vinegar. Balsamic vinegar is made from a grape product. True balsamic vinegar is made from a reduction of pressed Trebbiano and Lambrusco grapes. Galliano also makes "Galliano Ristretto" coffee-flavored liqueur and "Galliano Balsamico", a balsamic vinegar-infused liqueur. Trebbiano is also used to produce balsamic vinegar. Traditional balsamic vinegar is aged in a series of wooden barrels. Only two consortia produce true traditional balsamic vinegar, Modena and neighboring Reggio Emilia. Modena is also known in culinary circles for its production of balsamic vinegar. It started selling balsamic vinegar in 1991. Balsamic vinegar of Modena became a protected geographical indication under EU law in 2000. Hints of pine, woods, peppery, elemi-like balsamic. It is an amber colored solid with a sweet, balsamic scent. Develops into woody/floral/balsamic dryout and hints of powder.