Vinegars produced with the appreciation and promotion of fruits, vegetables and aromatic herbs from the Algarve region in mind, with huge potential to produce unique products.

The vinegars are produced using fruits selected at their ideal level of ripeness, through one of the oldest production methods, known as the “Orleans” method. This is a slow and traditional process for making vinegar. Due to the presence of residual alcohol, which encourages the development of esters and other volatile chemicals, this technique enables the creation of a final product that has distinctive organoleptic properties. Acetification takes place in oak barrels that have been prepared for this purpose.

The vinegars resulting from this process have a very intense aromatic component and a clear appearance with the presence of some sediment and a complexity of various flavours, allowing for a large variety of uses.

Facilitator
Fateixa Vinagres | David Santo

Participants
Max. 6 people

Duration
2h

Languages
Portuguese
English
Spanish

Observation
The activity can only be performed by those over 18 years old

Enrolment required