Balsamic Vinegar of Modena More mellifluous cousin to our famed 1.34. It's made in the same way, in wooden barrels in Modena. A mixture of grape must and wine vinegar is left to age in unsealed barrels. As 1.25 spends less time in the barrel, the end result is less dense, more fluid -and full of tangy flavour. Bold and fruity, with a pleasantly acetic finish, this sweet and tangy Balsamico di Modena enhances dressings, marinades and sauces (a splash at the very end of cooking works wonders bringing flavours together).