To mark World Acorn Day, celebrated on November 11, Trinca Bolotas organized an event to explore the environmental and cultural significance of the acorn in the Alentejo montado ecosystem. In partnership with Joana Barrios, the event’s host, and the Instituto Superior de Agronomia (ISA), this initiative offered guests a morning of sharing and discovery about this superfood, highlighting Trinca Bolotas’ commitment to sustainability and the preservation of the Alentejo.
The Trinca Bolotas wine brand, whose name is inspired by the Alentejo pig—a native species and the sole surviving breed of pasture-raised pigs in Europe, whose preferred diet is the acorn — has consistently marked World Acorn Day in recent years. This celebration reflects the brand’s mission to revitalize a food that is often undervalued and to take a leading role in promoting its ecological and cultural importance.
At the event, participants, guided by Joana Barrios, embarked on a journey of discovery into the importance of the acorn and the Alentejo cork oak forest, one of Portugal’s richest and most balanced ecosystems, recognized for its carbon sequestration capacity and the biodiversity it sustains. The experience included an educational session centered on the acorn, culminating in a meal curated by Joana Barrios in which one of the ingredients used was precisely the superfood that inspired the initiative: the acorn.
More than just a celebration, this initiative reinforces the brand’s commitment to promoting responsible agricultural and forestry practices and to valuing natural resources. By highlighting the Alentejo cork oak forest and its vital role in environmental balance, Trinca Bolotas aims to raise awareness of the importance of conserving this unique heritage, which is essential for future generations. “From the Countryside to the City” is yet another initiative that reinforces the movement to raise awareness about the sustainability of our forests. Through this initiative, the brand hopes to highlight the acorn not only as a symbol of cultural heritage but also as a sustainable resource with the potential to shape the future of food and environmental preservation.