In the heart of the Atlantic, surrounded by dramatic landscapes of volcanic origin and embraced by the sea, the island of Pico, in the Azores, is the scene of one of Portugal’s most remarkable wine renaissance stories. It is in this unique setting, between black stone corrals and vineyards that defy logic, that the Azores Wine Company has been writing a new page in the history of Azorean wines — and now also in that of gastronomy.
Where wine is born from stone
The island of Pico is not only a natural paradise with the highest point in Portugal; it is also a land shaped by human endurance, which has transformed lava fields into vineyards. The famous “currais” — small stone walls that protect the vines from the salty Atlantic winds — are part of the Landscape of the Pico Island Vineyard Culture, classified as a UNESCO World Heritage Site since 2004. Here, the wine-growing tradition goes back centuries, marked by the production of liqueur wines that were served at the courts of Europe and Russia.
The Azores Wine Company
Founded in 2014 by winemaker António Maçanita and Filipe Rocha, the Azores Wine Company was born out of a desire to recover almost extinct indigenous grape varieties and restore the Azores to its place of prominence in the world of wine. With pioneering work in the rehabilitation of Terrantez do Pico, Saborinho, and Boal, the company has won national and international recognition, both for the excellence of its wines and for the impact it has had on revitalizing Azorean viticulture.
Since its creation, the company has not stopped innovating. It currently manages around 100 hectares of vineyards on the island of Pico and collaborates with several local winegrowers. It produces grape varieties that are unique in the world — such as Arinto dos Açores and Terrantez do Pico — which give rise to wines that smell like volcanoes, the sea, and seaweed. Vertical, intense wines with a rare depth.
But its mission goes beyond wine production. It has become a catalyzing force for the local wine community, inspiring new producers, promoting collaborations, and raising the average standard. Today, Azorean wines are beginning to appear alongside the best in the world, making their presence felt at the tables of some of the most prestigious restaurants on various continents.
The Winery: A dialogue between land, architecture, and culture
The Azores Wine Company’s winery is much more than a production space. Designed by a team of Portuguese and British architects, it was conceived to integrate subtly into the environment and reflect the soul of Pico.
Here, tradition and modernity coexist: in addition to wine production, there is space for visits, tastings, meals, and moments of contemplation that celebrate the authenticity of the island.
The Azores Wine Company’s new winery is more than just an award-winning building — it’s a contemporary reinterpretation of the winery in Pico: a space by the sea, made of stone and memory, where wine was made, friends were received… and now people also sleep.
With just six apartments — five one-bedroom and one two-bedroom — the hospitality is intimate and familiar. The minimalist décor focuses on comfort and authenticity, local produce, and pieces that pay homage to Azorean culture: ecological amenities, handmade pieces, handmade blankets, and furniture from the 60s and 70s.
Gastronomy that surprises — and takes root
It was in this setting of rare beauty that the first wine dinner with a Michelin-starred chef, João Sá, took place. A memorable evening, where products such as lobster from Pico, coffee from São Jorge, and pineapple from São Miguel were transformed into unexpected, daring, and deeply Azorean creations.
“I want to make dishes that are very Azorean but that people have never tasted,” says chef João Sá. “I’ve never tasted this, but I’m in the Azores” — that was the sensory experience he sought to provoke in each dish.
“We wanted each dish to tell a story about the island,” says resident chef Rui Batista, who brought the energy of the mountains, the flavors of wild algae, and the humility of those who know the power of nature to the restaurant. “People leave the table more connected to the earth.”
During dinner, the dishes were paired with wines produced by António Maçanita in distinct Portuguese regions, creating a genuine dialogue between territories. Wines from the Douro, Alentejo, Madeira, and, of course, the Azores were served, revealing the diversity of the winemaker’s work and broadening the sensory journey of the guests.
The restaurant offers two concepts: a wine-tasting menu with diverse pairing options, from just Azorean wines to wines from various Portuguese regions or even wines from volcanic islands, and a more informal proposal at the counter, with wines by the glass or bottle, perfect for a relaxed meal. For both, the same principle: exclusively Azorean products, treated with creativity and respect.
Visitors to the Azores Wine Company come for the wine, the authenticity, and the chance to experience the island outside the high season. This conscious demand helps to extend the tourist season and supports a more balanced and sustainable local economy.
A future with deep roots
The next dinner is being prepared. New vintages, new chefs, new stories. In Pico, wine tourism has no season — it’s all year round.
The Azores Wine Company continues to invest in sustainable practices, both in the vineyard and in the kitchen. It promotes exchanges with sommeliers and producers from all over the world, taking Azorean wines to the best international wine lists.
Because, eventually, this project is more than a wine brand. It’s the story of an island and an archipelago to discover with all your senses.
This project has become a regional benchmark with national and international recognition. Awarded for its architecture, wines, and sustainability, it was distinguished as one of the 100 best wineries in the world by Wine & Spirits magazine — an unparalleled achievement in the Azores.
