Bojo do Luar - Do Bojo Branco

A distinctive, low-intervention white wine that firmly embraces the ancient practice of skin-maceration, translating into an “orange wine” profile from Portugal’s Vinho Verde region.

This bottling is typically an Arinto and Azal blend, with Arinto often comprising the majority, sourced from a small, established parcel on granitic slopes near the Tâmega River. The production employs traditional earthenware talhas (amphoras), into which the 90% destemmed grapes are transferred for spontaneous fermentation and an exceptionally long nine-month period of skin-contact maceration. In keeping with the producer's signature natural winemaking method, ground chestnut flower is added to the must at the start of fermentation, acting as a natural antioxidant and stabilizer, thereby negating the need for sulfur additions until a minuscule amount at bottling. This extended maceration in terracotta vessels and using native yeasts creates a wine of considerable texture and depth, well beyond the typical Vinho Verde expression.

The final wine presents an herbal and mineral-driven aromatic complexity, featuring notes of tea, chamomile, and ginger, often layered with richer elements like orange oil, baked pear, and even a hint of nutmeg or crème brûlée. On the palate, the wine is chewy and textured due to the long skin contact, providing a subtle tannic grip that frames flavors of blood orange, stone fruit, and saline minerality, culminating in a dry, lengthy finish that suggests excellent aging potential for a white wine from this region.