Before fermentation, roughly 500 grams of ground chestnut flowers go into each ton of fruit. It is an old regional trick used as a natural stabilizer, and it sets the tone for everything Bojo do Luar does in the cellar.
Backstory
The project was launched by importer Savio Soares together with biodynamic pioneer Fernando Paiva and two young local growers with deep knowledge of regional viticulture. Paiva's biodynamic outlook shaped the approach from the start. The aim was to revive traditional, low-intervention winemaking in a corner of Portugal better known for large-scale, lightly fizzy whites.
The Region
The vines grow in the southeastern corner of the Vinho Verde region, near the Tamega River in the foothills of the Serra do Marao. Sites face south to south-southwest, an exposure that helps ripen both white and red varieties in this cool, green, Atlantic-influenced part of northwest Portugal.
Vineyards & Farming
The plantings sit on deep granitic soils and span five white and five red indigenous varieties: Azal, Loureiro, Arinto, Avesso, and Alvarinho among the whites, and Espadeiro, Borracal, Alvarelhao, Vinhao, and Bastardo among the reds. Farming follows biodynamic principles, with organic compost blended with manure, beneficial herbs sown between the rows to encourage life in the soil, and only sulfur and copper used against disease.
Winemaking
Bojo do Luar describes its approach as monastic, meaning as little cellar intervention as possible. Fermentations are spontaneous, driven by native yeasts, and take place in century-old amphorae, often with skin maceration that gives the wines texture and grip. The ground chestnut flowers replace much of the usual sulfur, and the team stopped adding SO2 during winemaking in 2017, dosing only a minimal amount, typically around 25 mg/l, at bottling.
The Wines
The range spans pet-nats, skin-contact whites such as Tez, roses including Luar Rosa, and a lineup of reds like Deu Bode and Borrado. Together they show a leaner, more textural and savory face of Vinho Verde than the region's familiar spritzy whites.
