Our story
I'm Leandro, and my journey into the world of natural wine—a broad term for wines made with low-intervention methods—began in 2011 at a restaurant in Copenhagen. From the first sip, I was hooked. The flavors, the color—it was unlike anything I’d tasted before.
But what really captivated me were the stories behind these wines: small, independent producers using traditional methods, working without pesticides or herbicides, and treating the land, the weather, and the soil as true partners.
The more I learned, the more I wanted to share these discoveries with fellow wine lovers.
In 2017, I moved from Sweden to Lisbon, originally planning to open a wine and tapas bar. At the time, Portugal had very few winemakers producing what could truly be called natural wine.
I also realized that many of my favorite natural wines—especially those from Italy, Spain, France, and Austria—weren’t available here. Some of the winemakers I already knew and loved had never had their wines represented in Portugal at all! That’s when my natural wine mission became clear.
Our Goal
At Caverna do Vinho, we source natural wines from small farmers who respect their land. We import, sell, and ship these incredible wines, so more people can experience them just as I have.
Our goal is simple: to introduce you to real wines, carefully selected from producers who let the land and the grapes speak for themselves.
Our selection features wines made by good people, from healthy grapes, vinified with native yeasts, without additives, and, in 99% of cases, without sulfites.
I believe wines made this way just taste better. And at the end of the day, isn’t that what really matters?
My Personal Journey to Natural Wine
My passion for natural wine started in the restaurant industry, where I always considered the full cycle of the food I cooked—where it comes from, how it nourishes the body, and how flavors are brought to life. Born and raised in Brazil, I wasn’t a big wine drinker at first. That all changed the moment I tasted my first natural wine. It was a revelation—a whole new world where wine and food elevated each other in ways I had never imagined. Today, my background in gastronomy is the foundation for selecting wines at Caverna do Vinho.