Equal parts Vinhao, Alvarelhao and Arinto intended to be a "lip smacking red wine". Only the Alvarelhao was macerated for 3weeks, Low in alcohol and light in color, red fruits and floral, high acidity. SERVE CHILLED
The Bojo do Luar wines is a project that came to life after Savio met a biodynamic producer in the Vinho Verde region, Fernando Paiva, who has been experimenting with ground chestnut flowers added to grapes and must before fermentation started, and stopped using SO2 altogether in 2017. Fernando is a reference for non-intervention winemaking in the region and was the first Portuguese producer to have a DEMETER certification. Through him Savio met another producer, Antonio Sousa, who had started to practice biodynamic viticulture, but was still very shy about the changes in the cellar. Savio saw here an opportunity to use the traditional autochthonous grapes of Northern Portugal, vinified in a completely different way than it had been traditionally. Antonio had the grapes and the cellar and Savio a vision, bingo! Bojo do Luar was born!
The parcels are near the Tâmega river, not too far from where it empties into the Douro. Deep granite soils with southwest and southern exposure. Each grape varietal was vinified separately in stainless steel and concrete, and to each ton of grape one kilo of grounded chestnut leaves was added.