Bojo do Luar Rosa features native varietals, Tinta Cão and Vinhão. As Vinhão is highly pigmented, the maceration time was kept at a minimum. Spontaneous fermentation was done in concrete and stainless steel with chestnut flowers and combined with 10% Loureiro (same as Doralice) to add zest and other aromatic notes. Unfiltered.
The Bojo do Luar project came to life during a trip Savio Soares made to vineyards near the Tamego River. 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.