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2019 Bojo Du Luar ‘Deu Pinote’ Vinho Tinto: Vinho Verde, Portugal

$18.00 $20.00

Tasting Notes

A lip-smacking unfiltered chillable red wine, filled with bright red fruits and violets that’s super refreshing!  It has the same color as Cambon Beaujolais, think of it as somewhere between Beaujolais in style. Super delish and a favorite of ours! A perfect warm weather red!

Winery Details

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.

Wine Summary

Winery/Producer: Bojo do Luar - Fernando Paiva

Grape(s): 25% Azal Branco, 25% Baga, 25% Bastardo, 25% Vinhão

Style: Red, dry

Origin: Vinho Verde, Minho, Porto, Portugal

Vinification: Organic and biodynamic farming practices. The grapes are hand-harvested in small boxes. Each varietal is vinified separately and then blended. The Azal was directly pressed with no skin contact; the Baga was macerated for three weeks, completes malolactic fermentation and spends 8 months in oak; the Bastardo was done with carbonic maceration for three weeks and completes malolactic fermentation, and the Vinhāo is kept on skins for one week with no malolactic fermentation occurring. Everything is done in stainless steel with spontaneous fermentation and one pound of ground chestnut flowers that help stabilizes the process, before being transferred and aged.

Aging: Aged in a combination of stainless steel tanks and oak barrels for 8 months.

% ABV: 11.5%