A complex, medium-bodied red wine from the Vinho Verde region that defies conventional color categorization, presenting itself more as a deep clairete or dark rosé, a characteristic of many traditional Vinho Verde red field blends.
It is composed of a field blend of approximately 70% indigenous red varieties—including the highly pigmented Vinhão, along with Borraçal, Bastardo, and Espadeiro—and 30% white varieties like Arinto and Loureiro, all grown on granitic soils. The low-intervention winemaking involves vinifying each variety separately, with the more robust red grapes like Vinhão and Borraçal undergoing a brief skin maceration, typically around five days, for color and structure extraction. Fermentation is spontaneous and conducted in stainless steel and concrete. In line with Bojo do Luar’s signature technique, ground chestnut flower is added as a natural antioxidant to stabilize the wine, allowing minimal to zero sulfur use during the process. The individual components are then blended, with the resulting wine bottled unfiltered. This technical complexity translates into an engaging sensory experience.
The aromatic profile is fragrant and floral, showing primary notes of pomegranate, tart plum, and red flowers, underscored by subtle earthy and wild herb notes. The wine is bright and vibrantly acidic on the palate, a hallmark of the high-acid native grapes like Vinhão, which contributes an "electric" quality. Flavors are centered around red cherry and cranberry, complemented by a hint of salinity and a subtly rustic, lightly tannic structure. It is a lively, food-flexible red best served with a light chill.
