Bojo do Luar Deu Bode is a low-intervention blend of field blend of 70% red varietals and 30% white varietals grown on granitic soils and hand-harvested in early October. The Vinhāo and Borraçal grapes are macerated for five days, followed by spontaneous fermentation in stainless steel with all varietals. Ground chestnut flowers are also added to the fermentation process here as well to help stabilize the process. An unfiltered and chillable red!
The Bojo do Luar project came to life during a trip Savio Soares made to the Vinho Verde region. Here he met Fernando Paiva, an innovative biodynamic wine producer making wines with minimal sulfites and adding ground chestnut flowers to tanks before fermentation. With Fernando's winemaking experience and openness to experiment using a non-intervention approach in the cellar, the Bojo do Luar wines quickly took shape. Not only were the results promising, but the wines easily became popular. The region has a mostly cool temperate climate throughout Spring, followed by hot days and cool nights until the September harvest. Each variety is vinified separately with minimal intervention.