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.
Bojo do Luar Tez is from a small sub-area of Baião featuring a low-intervention blend of Avesso and Azal grapes. The Avesso macerates for five months with 10% whole-cluster, while the Azal is directly pressed. Everything is done in stainless steel with half a kilo of ground chestnut flowers added at the pressing of both. Unfiltered.