GRAPES: 100% AZAL
SKIN CONTACT: 4 WEEKS
REGION: VINHO VERDE, PORTUGAL
Producer information: 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.The vineyards are treated with no chemicals and the wines are treated wiht little to no intervention, which results in expressive wines.
Vinification method: This is a rare and unique grape varietal from the southeastern Vinho Verde region in Portugal. It is comparable to Chenin and Petit Monseng. There's been very few wines produced from this grape varietal. It is hard to find and easy to fall in love with. The grapes for this Pet Nat were fermented with skin-contact for four weeks at 9ºC in amphora. Before the fermentation ended the mass was pressed and the unfinished wine was moved to a stainless steel tank and kept until February under the temperature of 1ºC . It was then bottled (unfiltered) with 16 mg of residual sugar to finish the fermentation in the bottle, and minimal added SO2.
Tasting notes: medium-bodied, nectarine, minerality, grippy tannins, sea spray
Pairings: scallop crudo with jalapeño
Mix and match 3, 6 or 12 bottles!
