Head Sommelier Augusto Brumatti of Vila Vita Parc reflects on his extraordinary path, how wine creates connections, and some exciting things coming at Vila Vita.

Tell us about your journey to become a sommelier?

I actually started in a completely different field, studying Television and Video. During the summer I worked in a kitchen washing dishes to support my family, before I trained as a waiter. My passion for wine began later at Fortaleza do Guincho, a Michelin-starred restaurant, where I saw a top-level sommelier in action. It changed everything — I realized wine wasn’t just a drink, but culture, science, and emotion combined. Since then, I’ve continued learning and growing, working with incredible sommeliers in Michelin-starred restaurants. I’ve also had the opportunity to train teams, provide consultancy for restaurants and hotels, and today I’m very pleased to be the Head Sommelier at Vila Vita Parc.

Local or expat?

My family comes from a humble background in Brazil, from a city called Teófilo Otoni, in Minas Gerais. They moved to Portugal to seek better opportunities and I grew up in Cascais, which will always feel like home to me. It was the place where I first felt like a foreigner, but also where I realized that I could build something meaningful and aspire for more in life.

Pros and cons of life as an expat?

Life as an expat comes with many layers. One of the main challenges is the constant adaptation — to the language, the food, the manners, even the weather. It takes time to feel fully accepted. It’s not always easy, but I’ve learned to see value in that. Those experiences remind me that we’re not meant to be the same — we’re not robots. Even when it’s uncomfortable, difference teaches resilience and authenticity.

On the positive side, being an expat opens your world. You get to learn from so many cultures and perspectives, and that’s something I truly love. Every new connection, every new way of thinking, expands who you are. It’s the gift of living abroad.

Best part of being a sommelier?

That’s an easy one, there are so many things I love about this profession. Being a sommelier gives you the chance to travel to incredible places, taste amazing wines, and meet inspiring people from all over the world.

“Even when it’s uncomfortable, difference teaches resilience and authenticity.”

Advice to someone who wishes to follow in your footsteps?

The first thing I would say is to never quit. This profession requires passion and resilience. You’ll face long hours, constant training, endless tastings, and many nights with little sleep. You’ll meet people from all over the world, and every day will bring something new to learn. The most important thing is to do everything with genuine love and commitment. Because in the end, being a sommelier is a profession built on passion, precision, and care. We work in a world of luxury, where every detail matters and being the kind of person who notices and values those details will always take you far.

What’s new at the wine cellar at Vila Vita?

We have some exciting news coming in 2026! We’re embarking on a project to expand our wine cellar, which will make it not only impressive but unique, reinforcing Vila Vita Parc as a one-of-a-kind destination for wine lovers in Portugal. The wine selection will feature renowned labels from around the world, alongside small, passionate vignerons creating some truly rare gems.

“Wine creates moments of connection, understanding, and joy, and that’s what makes this job truly unique.”

Any unique bottles we need to know about?

Yes, we’ve just received an extraordinary bottle — an 80-year-old Graham’s Tawny Port. This is the very first release of this unique wine, and only 600 bottles were ever made. The 80-Year Tawny was crafted by Master Blender Charles Symington, the fourth generation of the family, to honor the 80th birthday of his father and predecessor, Peter Symington. The blend is composed of wines from the 1940s, many of which date back to the Second World War, making it a truly historic and exceptional Port.

Xmas wine recommendation?

I always enjoy a good fortified wine at Christmas, such as Port or Madeira. I feel these wines are part of Portugal’s heritage, and they pair beautifully with the variety of sweets we have during the season, as well as with cheeses.

Favourite wine region?

Burgundy is a region I truly love; it’s very close to my heart. There’s something magical about its wines, from delicate Chardonnays to deep, expressive Pinot Noirs. Each bottle tells the story of its vineyard, the people who care for it, and generations of dedication. Honestly, if you hand me a bottle of Meursault, Volnay, or even Chambolle-Musigny, you’re making me a very happy person.