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Oenologist Rui Moura Alves specializes in Bairrada wines and loves vinegar. He has dedicated the past 20 years to investigating the art of transforming wine into acetic acid, also known as vinegar. The result is an intense, fresh and aromatic vinegar, perfect for fish and salads. Produced from chosen wines from the Bairrada region, through an entirely natural acidification process, it rests in oak wood barrels for 10 years and is monitored with constant dedication. With 10% acidity and a production limited to 1500 bottles a year, this rare and precious Moura Alves is considered by many to be the best Portuguese vinegar.