The Bojo do Luar project came to life during a trip Savio made to the Vinho Verde region. Here he met Fernando Paiva, a biodynamic producer who has been experimenting with adding ground chestnut flowers to the grapes and must before fermentation began. Meanwhile he’s halted using SO2 altogether since 2017.
Fernando is a regional reference for non-interventionist winemaking. He was the first Portuguese producer to acquire the DEMETER certification and through him Savio met another producer, Antonio Sousa, who practiced biodynamic viticulture, but still used traditional and conventional winemaking methods in the cellar.
Savio was undeterred and saw this as an opportunity: to use the traditional autochthonous varietals of Northern Portugal, and apply his knowledge and experience of many decades working with French producers, mainly in Burgundy and Loire. With Antonio’s winemaking experience and openness to experiment using a non-intervention approach in the cellar, the Bojo do Luar wines started to take shape. The region has a mostly cool temperate climate throughout Spring, then very warm days, and cool nights until the harvest in September.
The two red grapes (Tinta Cão & Vinhão) were sourced from a small producer practicing organic viticulture in the Vinho Verde Region, located in Marco de Canavese. Since 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. Minimal SO2 added at bottling (30ppm). Unfiltered." - Savio Soares Selections
Join our mailing list
Get updates on new wines, exclusive promotions, and tasting events.