Bojo do Luar - Drasloup 2022 (750ml)

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Producer	Bojo do Luar
Country	Portugal
Region	Minho
Subregion	Vinho Verde
Varietal	Alvarelhao
Vintage	2022
Sku	120298
Size	750ml
ABV	13.00%

 

PLANT

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.
Savio was undeterred and saw this as an opportunity: to use the traditional  autochthonous varietals of Northern Portugal, with natural high levels of acidity, and apply his knowledge and experience of many decades working with French producers. Together with two local young men, with experience and knowledge of regional viticulture, who were open to experiment new methods in the vineyard and cellar, the Bojo do Luar project started to take shape. The soils started to be fertilized with self-made organic compost, blended with chicken and cow’s manure. In the middle of the rows, a variety of beneficial herbs, recommended by Mr. Paiva, were sewn to further enrich the soils at the beginning of springtime and autumn. To manage plagues, only SO2 and cooper were sprayed.
Using a non-intervention approach in the cellar, which Savio likes to call: “monastic winemaking”, 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 at the end of September. Five red grape varietals and five whites were chosen.
The parcels are located near the Tâmega river, in the foothills of the Serra do Marão mountain range, in the southeastern corner of the Vinho Verde region, with deep granitic soils and south-south-western exposure.
Upon arriving at the cellar, each grape varietal is destemmed and moved with a small percentage of whole cluster to large century-old “talhas” (amphoras), acquired from an old inactive winery in the Serra de São Mamede region bordering Spain to the East.
As stabilizer, 500g of ground chestnut-flower is added per each ton of grape before the fermentation starts naturally and a gentle punch-down is done twice a day to keep the cap soaked.
The time the wine remains with pellicular maceration in the amphoras, once the fermentation is finished, varies according to grape varietal and vintage profile.
There is a minimal intervention throughout the entire process in the cellar. Once the blend for each wine was defined, 25mg/l of SO2 is added at bottling.

This Alvarelhão was sourced from a young producer near Chaves (a city founded by the Romans over two thousand years) in the Trás-o-Montes region of Northern Portugal. The grapes were harvested on the third week of September, placed in stackable 25kg boxes and taken to Bojo do Luar (100km) in a small truck. Upon arrival in the cellar, the grapes are destemmed and moved to the “talhas” (amphora) with a small percentage of whole clusters. At this point 500gm/kg of ground chestnut flowers are added and mixed into the mass. These grapes were kept with pellicular maceration for 5 days at 8ºC, pressed and returned to the “talhas” for the fermentation to start. Once completed the fermentation, the amphora was sealed with plastic wrap and kept until February. It was then moved to a stainless-steel tank and bottled. At bottling 25mg/l of SO2 is added.