Actually, the minimum is 12 years. It can age for well over 25. There are two areas that produce tradizionale, Modena and Reggio Emilia and they differ in designation. Reggio Emilia uses a label color to denote age (red is 12-17 years, silver is at least 18 years up through 24 years; gold indicates 25 years or more. Modena uses a creamy white cap to denote vinegar that is at least 12 years old; a magenta cap for vinegar that is at least 25 years old.
Though I would not cook with the very old vinegar (extravecchio), the middle-aged vin is terrific as a sauce finish, the younger, more acidic vin is great for dressing for salad or in simple marinades.
I have used all three in many ways for almost 30 years. I would not discount the possibilities of cooking and/or mixing with it. No need to limits its potential, unless one's pocketbook is the concern.