In an old family farm of four hectares, in Algoz, in the municipality of Silves, there is a rich orchard of carob, fig, orange, lemon, almond, and various herbs such as thyme, myrtle, fennel, mastic, pennyroyal and “nêveda” (a genus of mint). The master of this project started the production of artisanal vinegars flavored with fruits and herbs from his farm. They are produced using selected fruits with optimal ripeness, using the Orleans method, one of the oldest vinegar production processes.

A slow and traditional method, which makes it possible to obtain a final product with peculiar organoleptic characteristics due to the presence of residual alcohol, which favors the formation of ethers and other volatile compounds, capable of impressing the senses. Acetification takes place in French oak barrels prepared for this purpose, which gives the vinegar a very intense aromatic component, a clear appearance, although with the presence of some sediment, but above all, a complexity of different flavors. Thus, Fateixa Fig Vinegar, in spray, produced by hand from dried figs 100% produced in the Algarve, presents itself as an exclusive and refined product.