This wine is awesome and shows off being incredibly aromatic and zesty. This wine provides a nose full of cherry blossom, gardenia, and tropical fruit and flowers. The palate offers some tart and zippy notes of Rainier cherry, berries, and hibiscus.
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): 60% Tinta Cão, 30% Vinhão, 10% Loureiro
Style: Rosé, dry
Origin: Marco de Canavese, Vinho Verde, Minho, Portugal
Vinification: The grapes are hand-harvested, macerated for 10 hours and undergoes a spontaneaous fermentation with wild yeast in stainless steel and some concrete with chestnut flowers. The wine is bottled, unfiltered with minimum sulfites.
Aging: Aged in stainless steel and concrete vats.
% ABV: 11.5%