The Buçaco (or Bussaco) Palace Hotel, one of Portugal’s most extraordinary examples of Neo-Manueline architecture, is a place steeped in history and charm. Originally the site of a convent, the current ornate structure—brimming with intricate stone carvings—was built as a royal palace in the late 19th century. Political shifts transformed its fate, and in 1917, it became a hotel. Since then, it has housed one of Portugal’s best-kept wine secrets.

From the very beginning, hotel founder Alexandre de Almeida envisioned a uniquely local experience, offering regional food and wine to his guests. To that end, the hotel began producing its own wines in its on-site cellar in 1917. These wines—one red and one white—were officially labeled in 1920 and have remained remarkably consistent ever since, save the addition of a rosé in later years. They are still marked only by a small white sticker indicating the vintage.

What makes Buçaco wines particularly special is their blend of grapes from both the Dão and Bairrada regions—an unconventional move, given the strict boundaries that typically define Portuguese appellations. The grapes are manually harvested, then fermented and lightly pressed, with the must aged for ten months in used French oak barrels. This traditional winemaking method has remained largely unchanged, contributing to the wines’ reputation for elegance and longevity.

For decades, Buçaco wines were available exclusively to guests of the hotel—served only in its dining room—making them a rare and coveted experience. A few bottles occasionally found their way out, creating buzz among wine lovers fortunate enough to encounter them. Today, through a partnership with Dirk Niepoort, we are able to offer limited amounts of these wines in the United States. Utterly unique and some of the remaining rarities of the wine world. rooted in the deep history of this place, they continue to hold a singular and cherished position in Portugal.