Vinho dos Mortos

More than two hundred years ago, in the area of what is now the village of Boticas, the inhabitants buried bottles of wine underground to protect them from Napoleonic troops. When they dug them up, they discovered that the wine had acquired unexpected characteristics. Thus, the Wine of the Dead (Vinho dos Mortos) was born; a wine with low alcohol content, light effervescence, pronounced acidity, great freshness, and notes of red fruits.

Today, this tradition is kept alive by the hands of the sole current producer of Wine of the Dead, Nuno Pereira. His family has produced this wine for as long as anyone can remember, with the ancestral house, Casa Sousa, dating back to 1792, predating the French invasions. With limited production and faithful to the traditional method, the producer preserves the wine's rusticity and singularity, also reflected in a design that transports us back to its historical origin.

In 2020, Nuno decided to continue the work of his father, Armindo de Sousa Pereira, and took on the Vinho dos Mortos project, giving it new life. He created a new visual identity for the brand and the product, while investing in the vineyard with sustainable and socially responsible practices, from manual cultivation of the vines to regenerative agriculture and communal harvesting (vindima comunitária). This harvest, in fact, has become a special moment of the year: a day of celebration and conviviality, which brings together family, friends, and visitors, and where tradition is lived authentically and shared.

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