Bojo do Luar Deu Bode Vinho Verde Tinto 2020

Bojo do Luar Deu Bode Vinho Verde Tinto 2020

Bojo do Luar Deu Bode Vinho Verde Tinto 2020

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Organic / Natural

This is a blend of five wines vinified separately:
Vinhão (25%) five day whole cluster maceration, then pressed; Borraçal (20%) destmed
and macerated for ten days, then pressed; Bastardo (15%) destemmed pressed and kept
with the skins for three weeks; Arinto (25%) fermented in concrete and kept on the fine
lees until February; and Loureiro (15%) fermented in stainless steel and kept on the fine
lees until February.
At the end of the fermentation, Vinhão had 11.5 g/l of total acidity. It was electric and
blue; the Borraçal also had above 9g/l of total acidty and fine red flower aromas; the
Bastardo was smokey and spicy in character; the Arinto is the wine with lowest acidy in
the group at 6g/l. It adds vibrant zestiness and citrus characteristics, and the Loureiro was
the last addition with its perfumed aromatic characteristics and silky texture.

The Bojo do Luar project came to life during a trip Savio 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’s
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 stabilzer, one kilo of ground chestnut
leaves was added per each ton of grape, before fermentaiton starts. There was minimal intervention throughout the entire process in the cellar. Once the blend for each wine was defined,
only 10g/l of SO2 was added at bottling.





Vinho Verde