Making Balsamic Vinegar??

In doing some research, found a little about it, like needing a certain grape, 'Trebbiano' and that the juice it is extracted from the pressings, before they ferment and then boiled down to a syrup. Then comes the roadblock . .you have to have the vinegar 'mother' that goes in with the syrup into barrels to age. Seems Modena, Italy is where they make this wonderful elixir and I bet they guard that 'mother' with their lives. Anyone have any feedback on this? Thanks, Janet ;-D