Bojo do Luar Do Bojo Arinto e Azal 2022

Vinho Verde DOC – Amphora Maceration

About the Producer

Sávio Soares is one of the most daring and creative names in Portugal’s natural-wine movement. In the Bojo do Luar project, he works exclusively with his own grapes from the Amarante region, using ancestral techniques and minimal intervention. Amphora (talha) fermentation, the use of chestnut flowers instead of SO₂, and long macerations are part of his experimental yet deeply tradition-rooted approach.

Winemaking

Grapes: 60% Arinto, 40% Azal
Harvest: Manual, third week of September
Destemming: Total, with a small percentage of whole clusters
Maceration: 9 months in talha, with full skin contact and a plastic cap after fermentation
Yeasts: Indigenous
Chestnut flowers: 500 g added at the beginning of fermentation
Alcoholic fermentation: Spontaneous, no temperature control
Malolactic fermentation: Yes
SO₂ added: 25 mg/L at bottling
Alcohol: 11.5% vol.
Clarification / Filtration: Unfined, unfiltered
Finishing: Natural, with possible sediment formation in the bottle

Terroir

Region: Amarante, Vinho Verde
Vine age: 30 years
Soil: Granite
Altitude: 350 metres
Farming: Organic practices

Tasting Note

Cloudy, golden wine with intense aromas of dried herbs, oxidative apple and chestnut flower.
On the palate, it shows structure, fine tannin and creamy texture, with earthy, saline and citrus notes in balance.
The finish is dry, mineral and deep, with excellent persistence.
A white with the soul of an orange wine — yet with its own distinct identity.

Food Pairing

Ideal with mushroom dishes, soft cheeses, grilled vegetables, polvo à lagareiro, or simply for surprising anyone who thinks they’ve tried everything.