Alexandre de Almeida founded the Bucaco Hotel in 1917 and it was geared to ultra high-end aristocrats from all over Europe. Of course, the food and wine had to be spectacular and part of his vision was to create a great Portuguese wine available only at the hotel.

To make what he thought was the best Portuguese wine, he decided to use grapes from the Dao and Bairrada in combination meaning it is of NO appellation. The winemaking, sourcing, and exact aging is a bit of a “secret”…but think cask and bottle-aged wines.

They are spectacular!