Natural methods and ancient techniques bring this Pét-Nat that “Wow” factor! Bright, zippy, floral, and with notes ripe red fruit. Wonderful aromatics tingle the nose. This Pét-Nat is sure to brighten your day! Bring this wine to you next picnic or grill out to share with your friends. Must try!
The Bojo do Luar project came to life during a trip Savio Soares, of Savio Soares Selections, NY, made to the Vinho Verde region. Here he met Fernando Paiva, a biodynamic producer who has been experimenting with adding ground chestnut flowers to the grapes and must before fermentation began. Meanwhile he has halted using SO2 altogether since 2017.
Fernando is a regional reference for non-interventionist winemaking. He was the first Portuguese producer to acquire the DEMETER certification and through him, Savio met another producer, Antonio Sousa, who practiced biodynamic viticulture, but still used traditional and conventional winemaking methods in the cellar. Savio was undeterred and saw this as an opportunity: to use the traditional autochthonous varietals of Northern Portugal, and apply his knowledge and experience of many decades working with French producers, mainly in Burgundy and Loire. With Antonio’s winemaking experience and openness to experiment using a non-intervention approach in the cellar, the Bojo do Luar wines started to take shape.
The region has a mostly cool temperate climate throughout Spring, then very warm days, and cool nights until the harvest in September. Five red grape varietals and three whites were chosen for their natural high levels of tartaric acids and low PH. The parcels are located near the Tâmega river, with deep granitic soils and south-southwestern exposure, not too far from where it empties into the Douro River. Each grape varietal was vinified separately in stainless steel and concrete. As stabilizer, one kilo of ground chestnut leaves and flowers were added per each ton of grape, before fermentation starts. There was minimal intervention throughout the entire process in the cellar.
Winery/Producer: Bojo do Luar - Fernando Paiva
Grape(s): 80% Espadeiro, 20% Loureiro
Style: Rosé, brut (dry), sparkling
Origin: Vinho Verde, Minho, Porto, Portugal
Vinification: Organic and biodynamic farming practices. The grapes are hand-harvested in small boxes, and then destemmed. The grapes where then placed in 100-year-old, 1.l00L amphoras, where they were manually pressed. Each amphora had ground chestnut flowers added and immediately mixed in. The fermentation of the Espadeiro started spontaneously after three days and continued slowly for three weeks. Before it was completed fermenting, and with the remaining residual sugar left in the wine, the mass was pressed, blended with 20% of the Loureiro and bottled, unfiltered with minimal S02 added at bottling, all to finish fermenting in the bottle to make this wine a pétillant natural.
Aging: Aged in amphoras and in bottle.
% ABV: 10.5%