In 1882, a young 19-year old from Scotland landed in Porto, his name was Andrew James Symington. Shortly after he married Beatrice de Leitão de Carvalhosa Atkinson, whose ancestors had been producing Port since the 17th century. Since then generations of the Symington family, overcoming many social and economic challenges, have remained committed to the Douro and to Port wine.
The family’s devotion to the Douro vineyards stretches back over 350 years, they are a family truly rooted to the soil of this magnificent valley.
More than 17 years ago a Basque chef called Iñaki Lz. De Viñaspre undertook a project that became the SAGARDI Group. The roots of this project are comparable in the determination to make a success of this family project, and in the desire to discover the very origins of great natural cuisine, its cultural origins and the folk memory that is behind great food. But there is also a desire to adapt this natural and traditional cuisine to the present, providing outstanding and sustained quality, rooted in the best traditions of fine Basque cuisine.
This experience is used by Sagardi to diversify into other great gastronomic regions.