Bojo do Luar Tez Orange 2022

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.

Vinho Verde, located northwest of Portugal, is a renowned wine-producing region celebrated for its distinctive and refreshing wines. The Minho River borders the region to the north, the Douro River to the south, and the Atlantic Ocean to the west. This unique geographical setting contributes to the region's mild and humid climate, ideal for viticulture.

Vinho Verde has developed a rich winemaking tradition over the centuries. The name "Vinho Verde" translates to "green wine," referring to the wines' youthful freshness and vibrant acidity rather than their color. The region's history of viticulture dates back to Roman times, and it has evolved significantly, embracing modern techniques while preserving traditional methods.

The terroir of Vinho Verde is characterized by its granitic soils, which provide excellent drainage, essential for the region's abundant rainfall. The Atlantic Ocean influences the climate, bringing moderate temperatures and high humidity, which contribute to the unique characteristics of Vinho Verde wines. The combination of soil and climate results in wines that are light, crisp, and slightly effervescent.

History of Vinho Verde

The history of Vinho Verde is deeply rooted in the region's winemaking traditions, which date back to the Roman era. The region's name, "green wine," reflects the young and fresh nature of the wines produced here. Vinho Verde has long been recognized for its distinctive wine style, characterized by high acidity and lightness. Over the years, the region has modernized its winemaking practices, incorporating new technologies while maintaining its traditional methods.

Terroir of Vinho Verde

The terroir of Vinho Verde is marked by its granitic soils and Atlantic-influenced climate. The region's soils are predominantly granite-based, which provides excellent drainage essential for the high rainfall in the area. This soil composition and the mild and humid climate create ideal conditions for grape cultivation. The Atlantic Ocean's influence brings moderate temperatures and humidity, contributing to the freshness and crispness of Vinho Verde wines.

Wines of Vinho Verde

Vinho Verde is best known for its white wines but also produces red and rosé varieties. The white wines are typically made from indigenous grape varieties such as Alvarinho, Loureiro, and Trajadura. These wines are noted for their vibrant acidity, light body, and slight effervescence, making them incredibly refreshing and perfect for warm weather. Vinho Verde reds and rosés, though less common, offer unique flavors and are enjoyed by those seeking something different.

Cuisine of Vinho Verde

The cuisine of Vinho Verde reflects its rich agricultural and maritime heritage. The region's dishes often feature fresh seafood, thanks to its proximity to the Atlantic Ocean. Traditional dishes include "bacalhau" (salted cod), "caldo verde" (a hearty kale soup), and grilled sardines. The local cuisine pairs perfectly with Vinho Verde wines, with the crisp acidity of the wines complementing the fresh and flavorful dishes. Additionally, the region is known for its fresh vegetables, fruits, and cheeses, contributing to its diverse culinary landscape.