Sustainable Luxury: a New Art of Living
Luxury tourism does not have to be seen as an ostentatious consumption. In fact, the inaugural edition of the Sustainable Luxury Fair, held in Paris, has demonstrated that it is possible to achieve high levels of quality without compromising sustainability. Moreover, the introduction of new practices and innovative technology means that consumers can continue to have a luxurious experience without having to compromise their expectations of comfort and service.
Today’s luxury tourism consumers show sustainability concerns, looking for authentic and economically, socially and environmentally responsible products - wanting to integrate sustainability into their luxury experience. The huge importance of travel in their lives has given experience to luxury tourists, but also a sense of responsibility. Their hunger for authentic, unique, memorable tourism experiences has led to the development of a keen travel consciousness, which can be reflected not only in their choice of lodging but also in their activities and experiences. Minimizing the negative impact of their travel experiences has become particularly important. With the growth of this new segment, sustainability and luxury travel has the potential to prosper together and Portugal is not behind in the growth of this new segment, lets find out how!
Sustainable Wine Practices
Starting with one of the best-kept secrets in Lisbon, which has been at the forefront of the Portuguese revolution in winemaking – Quinta da Chocapalha. Here it is strongly believed that Nature must be treated with the utmost respect. Therefore, sustainable farming, strategies to protect the vines’ health and longevity together with integrated production methods are practiced. All this shows through their wines, and you can see it, or taste it, yourself. You are invited to visit the vineyards, wine, and barrique cellar, and experience a 4 wine tasting that includes their tops range, accompanied with typical Portuguese delicacies.
In case you have a special interest in all the sustainable practices, you may enjoy a wonderful meal accompanied by a Chocapalha family member that will gladly satisfy your curiosity. Wouldn’t be excellent to include this experience in your luxury tour Lisbon?
Reconnect with Nature
Being a UNESCO World Heritage Site means all of the region’s stakeholders have a strict obligation to its 3,500 botanical species. Six Senses Douro Valley has protected a 10-acre (4-hectare) woodland on the property, highlighting its commitment to sustaining the environment and beautiful old-growth trees.
Do you share this same love for Nature? Then here, you may participate in a wonderful reconnection experience that includes such as reconnect with Nature by becoming a gardener for an hour and learn how we grow vegetables in a sustainable way, participate in a Kokedama moss ball workshop, go on a forest bath, and much more. Does all this include a sustainable plus? Of course! For each Reconnection Experience purchased, a donation is made to the Sustainability Fund. Hence, you can request for this activity in one of your Douro tours.
Craving for a sustainable gastronomy experience? Restaurant Herdade do Esporão has recently won the Special Sustainability Studioneves Award 2020. Headed by the Chef Carlos de Albuquerque Teixeira, who presents dishes strongly marked by seasonality, supplied mainly products from the Estate - where the use of cling film was eliminated, the use of plastic was reduced or composting waste.
Furthermore, this restaurant now extends to the vegetable garden. Outdoors, with a view of the vineyards, in a laid-back atmosphere, you may contemplate the sunset while enjoying dinner, in a dedicated space for basic cooking using only fire.
At the Estate itself, you may have a private guided visit to the wineries, with a Premium wine tasting and unlock the secrets of their wines' production. You will find out that Esporão, as a wine brand, has a strong commitment to reducing its environmental impact. For instance, they have reduced the glass - by using lighter bottles - and rethought the packaging.
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