Pico Island Wine & Photography Guide: Best Vineyards and Wineries to Visit
- Patrice Gagnon
- Aug 14, 2025
- 11 min read
Pico Island in the Azores is home to UNESCO-listed volcanic vineyards, where Verdelho, Arinto dos Açores, and Terrantez do Pico grapes produce some of Portugal’s most distinctive wines.
As the ferry from Faial cut through the Atlantic swells, Pico appeared on the horizon like a dark, sleeping giant. The island’s namesake volcano dominated the skyline, its slopes wrapped in an intricate mosaic of black basalt walls. The pattern is so precise it looks as if it has been carved by human hands for centuries. Between those stone labyrinths grow vines unlike any other in the world, shaped by wind, salt, and fire.
Here, wine is more than a drink. It is a story written in rock, whispered by the ocean, and poured into glasses that carry the flavor of the island itself. Expect crisp minerality, a faint echo of the sea, and the warmth of volcanic soil. For a photographer, it is a visual symphony of textures, cobalt waters, and the contrast of green vines against the basalt. For a wine lover, it is a pilgrimage.
This guide takes you inside Pico’s winemaking world. You will discover the ancient techniques that earned UNESCO recognition, the flavors of its signature white wines, and the best vineyards and tasting rooms to visit. Whether you come with a camera, a corkscrew, or both, the island’s vineyard culture will leave an unforgettable mark.
Table of Contents
The Story in the Stones: Pico’s Volcanic Vineyard Landscape
Seen from above, Pico’s vineyards resemble a vast patchwork quilt of black stone. These are the currais, low walls made from jagged basalt that zigzag across the island’s coastline. Each wall encircles a few vines, protecting them from salty Atlantic winds while trapping heat from the sun. The design is both beautiful and practical, a centuries-old adaptation to one of the most unforgiving farming environments in Europe.
Walking among the currais, you can hear the ocean only a short distance away. The air smells faintly of sea spray, and the ground beneath your feet is warm from the day’s sun. In the late afternoon, the walls glow deep amber as light reflects off their rough, volcanic surfaces. For photographers, this is when the patterns come alive and the contrast between green leaves, dark stone, and blue water reaches its peak.
If you want to capture the vineyards at their most striking, head to locations where the walls stretch toward the sea and frame the distant silhouette of Mount Pico. I have a full list of my favorite vantage points in Flores and Pico Azores: Best Photo Spots and 5-Day Itinerary, including the angles that work best at sunrise and sunset.
Where to See the Best Vineyard Views
Criação Velha and Santa Luzia for UNESCO-listed landscapes and uninterrupted views of the basalt grid.
Lajido de Santa Luzia for early morning light and long lines of currais leading to the ocean.
Between Madalena and Bandeiras for roadside views with Pico Mountain in the background.
Practical Tips for Photographing the Vineyards
Early morning and golden hour produce the most dramatic textures and shadows.
A polarizing filter helps bring out the deep blues of the sea and sky.
Wear sturdy shoes, as lava rock is sharp and uneven.
Respect private property boundaries, even if a gate is open.
From Rock to Glass: The Winemaking Process on Pico
Making wine on Pico is as much an act of endurance as it is of craftsmanship. Everything begins with the basalt. Farmers work narrow cracks between stones, filling them with soil brought from other islands or scraped from the thin top layers of Pico itself. Vines are planted low to the ground, almost crawling along the rock, so they can absorb the warmth stored by the basalt during the day.
Throughout the season, the currais do more than block the wind. They create hundreds of tiny microclimates, each one slightly different in temperature and humidity. In summer, the ocean air carries salt that settles onto the leaves. Far from being a flaw, this adds to the wine’s signature character: crisp acidity with a saline edge that lingers on the palate.
Harvesting is still done by hand. Grapes are carried in small baskets through the labyrinth of walls, then loaded into vehicles or even small boats to reach the adegas, or wine cellars. Fermentation often takes place in stainless steel to preserve freshness, although some producers still use older wooden vats for certain styles. The wines, especially the whites, are aged briefly to maintain their vibrancy before being bottled and labeled under Pico’s controlled designation of origin.
How Tradition Meets Modern Winemaking
Traditional methods: Manual pruning, low vine training, basalt walls for natural protection.
Modern techniques: Temperature-controlled fermentation, careful use of stainless steel and oak to balance freshness with complexity.
Sustainability: Many producers focus on low-intervention farming, preserving biodiversity and respecting the UNESCO-protected landscape.
Practical Tips for Experiencing the Process
Visit during September for the harvest, when vineyards are most active.
Choose tours that include both the vineyard walk and the cellar, so you can see every stage.
Ask about tasting wines at different production stages — some wineries will let you try a still-fermenting white straight from the tank.
A Brief History of Pico Wine
Pico’s wine story begins in the late 1400s, when settlers brought the first vine cuttings to the island. Among them was Frei Gigante, a Franciscan friar whose name is still honored on local wine labels today. He planted Verdelho grapes in the island’s thin volcanic soil, using brambles and stone walls to shield them from the wind.
By the 18th and 19th centuries, Pico wine was known far beyond the Azores. It was served in royal courts, exported across Europe and the Americas, and even reached the cellars of Russian Czars. Historical accounts suggest that Thomas Jefferson kept Pico wine among his prized bottles, although at the time it was often mistaken for Madeira.
The prosperity did not last. In the mid-1800s, fungal diseases and the phylloxera pest devastated vineyards, destroying most of the island’s production. Many families emigrated, and large estates were broken into small parcels that remain today. In the 20th century, cooperative winemaking became essential, allowing local growers to pool resources and keep the tradition alive.
The past 25 years have marked a renaissance. Young winemakers and established families alike are restoring old plots, replanting indigenous varieties, and producing wines that once again attract global attention. The UNESCO World Heritage designation in 2004 helped protect the landscape, ensuring that the skills and stories behind each bottle would not be lost.
Why History Still Shapes the Glass Today
Centuries-old basalt walls are still in use, built by the hands of Pico’s earliest winegrowers.
Many vineyards occupy the same parcels cultivated in the Golden Age.
Indigenous grape varieties, once nearly extinct, are now celebrated for their historic authenticity.
Signature Grapes & Wine Styles
Pico’s wines are shaped by three main indigenous white grape varieties, each thriving in the island’s volcanic terrain. The flavor profiles are as distinctive as the landscapes they grow in, with high acidity, pronounced minerality, and subtle hints of the ocean.
Verdelho
The historic flagship grape of Pico, Verdelho produces bright, aromatic wines with citrus, green apple, and tropical fruit notes. It often carries a salty edge and a clean, lingering finish. In the glass, it has a pale straw color that reflects light beautifully — something a photographer will notice instantly during a tasting.
Arinto dos Açores
Sharp, vibrant, and highly mineral, Arinto dos Açores is often the backbone of blends but can stand proudly on its own. Expect lemon zest, fresh herbs, and a briny touch reminiscent of sea spray. Its acidity makes it ideal for food pairings, especially local seafood.
Terrantez do Pico
Once nearly lost to history, this variety is making a comeback. It is floral and delicate, with exotic fruit aromas and a subtle smoky quality from the volcanic soil. Terrantez do Pico tends to produce more structured wines, perfect for sipping slowly as the light changes over the basalt walls.
Where to Taste Each Grape
Verdelho: Widespread across the island, but especially well-executed at Azores Wine Company.
Arinto dos Açores: Often highlighted at the Cooperativa Vitivinícola da Ilha do Pico.
Terrantez do Pico: Found in smaller quantities at boutique producers such as Adega A Buraca or Lucas Lopes Amaral.
Practical Tips for Tasting
Try single-varietal wines when possible to understand each grape’s character.
Bring a notebook or tasting app — many Pico wines have subtle differences between vintages.
Ask if the winery offers a vertical tasting to compare older and newer years.
The Must-Visit Wineries of Pico Island
Each winery on Pico offers its own interpretation of the island’s terroir. Some embrace sleek, modern tasting rooms overlooking the Atlantic, while others feel like time capsules where the basalt walls and old barrels tell the story. Below are the essential stops for anyone serious about tasting Pico’s wines and capturing their atmosphere through the lens.
1. Azores Wine Company
One of the most celebrated names in the Azores, Azores Wine Company is known for precision, innovation, and design. The winery is set among basalt vineyards with a panoramic view of the sea, making it an ideal spot for golden-hour photography. Inside, sleek architecture contrasts with the ruggedness outside, and tastings often pair wines with local cheeses and bread.
Where / How: Located near Cais do Mourato, a short drive from Madalena. Reservations are recommended, especially in high season. Special tastings like “Salt & Spices” dive deep into the influence of the terroir.
Practical Tips: Ask for a seat near the windows for photography. If you have time, take the guided vineyard walk before tasting.
2. Cooperativa Vitivinícola da Ilha do Pico (PicoWines)
Founded in 1949, this cooperative brings together over 200 local producers, making it a cornerstone of Pico’s wine industry. The range here is broad, from crisp Arinto dos Açores to dessert wines. On my visit, I found the white wines particularly strong, especially the Arinto and Verdelho. The liqueurs — including a rich honey liqueur — were worth sampling, and the honey itself was exceptional.
Where / How: Based in Madalena, easy to reach if you’re staying nearby. Tours often include tastings of three wines plus optional extras.
Practical Tips: Book ahead for English-speaking tours. Try the honey liqueur before deciding which bottles to take home.
3. Adega Vitivinícola Lucas Lopes Amaral
This small, family-run winery delivers charm, quality, and scenery in equal measure. I enjoyed excellent white wines here while standing at barrel tables overlooking both the Atlantic and the old stonework. It is the kind of place where you can sip slowly, chat with locals, and feel part of the island’s rhythm.
Where / How: Located near Santa Luzia. Tastings are informal but popular; the owner’s family often pours the wines themselves.
Practical Tips: Arrive early if you want to linger outdoors with the view. Pair your tasting with a local cheese plate.
4. Adega A Buraca
Part winery, part museum, Adega A Buraca offers a glimpse into Pico’s agricultural past alongside tastings of wine and local spirits. It is a welcoming place where you can wander among old presses and distillation equipment before sitting down for a tasting.
Where / How: Situated in Santo António, a scenic drive from Madalena. Walk-ins are usually fine, but groups should call ahead.
Practical Tips: If you enjoy spirits, sample the local moonshine along with the wines.
5. Adega de Santana
A smaller, more intimate spot, Adega de Santana offers a warm welcome and detailed explanations of the distillation process for their liqueurs. The fruit-based options here stand out for their freshness and authenticity.
Where / How: Found in São Roque. Best visited as part of a northern Pico driving route.
Practical Tips: Ask about seasonal specials, as the liqueur selection changes depending on what is in harvest.
The UNESCO Vineyards at Criação Velha
If there is one place that captures the essence of Pico’s wine culture in a single view, it is Criação Velha. Stretching along the island’s western coast, this area holds some of the best-preserved examples of the basalt wall vineyard system. Recognized by UNESCO as a World Heritage Site in 2004, it is both a working agricultural zone and a living monument to centuries of human adaptation.
The landscape here is almost hypnotic. Thousands of stone enclosures march in tight rows toward the sea, each one a microclimate where vines struggle yet thrive. From certain vantage points, you can see Mount Pico towering above while the Atlantic glitters below. The contrast between the structured human-made walls and the raw power of nature makes this one of the most photogenic sites in the Azores.
Photography Tips for Criação Velha
Best light: Early morning for side-lit textures or late afternoon for golden glow on the walls.
Lenses: A mid-zoom (24–70mm) is versatile for both wide vineyard shots and tighter detail work.
Angles: Look for leading lines created by the walls to draw the viewer’s eye toward the sea or mountain.
Weather: Misty days can add atmosphere, especially when Pico’s summit hides behind clouds.
For a broader set of photo ideas on Pico, including my favorite angles at Criação Velha, see Flores and Pico Azores: Best Photo Spots and 5-Day Itinerary.
Practical Visitor Notes
There are marked walking trails through the vineyards; sturdy shoes are a must.
Some areas are private property. Stay on designated paths to respect landowners.
Guided tours often include Criação Velha along with tastings at nearby wineries.
Beyond Wine — Local Liqueurs & Honey
While Pico is best known for its volcanic wines, the island’s sweeter side is just as worth exploring. Many wineries and family-owned adegas produce liqueurs from local fruits, nuts, and herbs, often in small batches that never leave the Azores.
You’ll find flavors like passionfruit, fig, and tangerine, each carrying a burst of freshness that pairs beautifully with dessert or can be enjoyed as a chilled digestif. Some producers also offer richer, spiced varieties — perfect for a cool evening after a day of exploring. One standout is the honey liqueur from the Cooperativa Vitivinícola da Ilha do Pico, which combines the island’s deep-gold honey with a soft, warming finish.
Speaking of honey, Pico’s beekeepers harvest from hives scattered across the island’s wildflower meadows. The resulting honey is aromatic, floral, and slightly tangy. It’s often drizzled over fresh cheese or bread, but also makes an excellent souvenir for travelers.
Where to Try and Buy
Cooperativa Vitivinícola da Ilha do Pico (Madalena) — Wide liqueur selection and top-quality honey.
Adega A Buraca (Santo António) — Traditional fruit liqueurs in a rustic setting.
Local markets — Look for unlabeled jars sold directly by beekeepers.
Tasting Tips
Many liqueurs are strong — small sips let you appreciate the flavors without overwhelming your palate.
Honey can crystallize naturally over time; this is a sign of purity, not spoilage.
If buying honey as a gift, pack it securely to avoid spills in your luggage.
Planning Your Pico Wine Adventure
A wine-focused trip to Pico is best enjoyed at a relaxed pace. The island’s beauty lies not only in its glasses of crisp Verdelho or briny Arinto dos Açores but also in the quiet moments between tastings. This can be a walk through the basalt trails, a pause to photograph the texture of a stone wall, or watching fishing boats return as the sun lowers over the Atlantic.
Best Time to Visit
September: Harvest season when vineyards are alive with activity, and you may see grapes being carried through the currais.
May to June: Warm weather with fewer tourists and vibrant greenery before the height of summer.
July to August: The sunniest months, ideal for pairing wine with ocean swims, although they are also busier.
How to Get Around
Renting a car provides the most freedom to explore remote vineyards and coastal roads.
Driving times are short, and you can cross the island in under an hour, but allow extra time for scenic stops.
Many wineries require advance bookings for tours and tastings, so it is best to plan your route in advance (although in June I showed up impromptu and was able to do all the tours).
Suggested 2 to 3 Day Itinerary
Day 1: Morning at Criação Velha, lunch in Madalena, tastings at Azores Wine Company and Lucas Lopes Amaral.
Day 2: Northern Pico route with stops at Adega A Buraca, Adega de Santana, and a coastal drive toward São Roque.
Optional Day 3: Return to favorite wineries or book a guided vineyard walk with photo opportunities.
Practical Photography Gear Tips
A mid-zoom lens (24–70mm) works well for landscapes, portraits, and details.
A circular polarizer enhances ocean blues and vineyard greens.
A lightweight tripod is useful for early morning or late evening light.
If Pico’s volcanic vineyards have you craving more Azorean photography adventures, you can find my full list of scenic locations in Flores and Pico Azores: Best Photo Spots and 5-Day Itinerary and my technical guide in Whale Watching Photography Settings — How to Capture Stunning Whale Photos in the Azores.
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