To characterize vinegars according to the types prescribed by Italian regulations, 8 trace elements (Cr, Mn, Co, Ni, Cu, Zn, Cd, and Pb) were determined. The data collected were successively elaborated by 3 statistical techniques: linear principal component analysis (LPCA), linear discriminant analysis (LDA), and cluster analysis (CA). LDA and LPCA best classified and discriminated the 3 types of vinegar under study, separating traditional balsamic vinegars from the other 2 types, nontraditionally aged balsamic vinegars and common vinegars. The latter 2 types were appreciably distinguished only by LDA through bidimensional analysis of discriminant scores.