Region: Vinho Verde (Amarante), Portugal
Grapes: 50% Vinhão, 20% Alvarelhão, 30% Arinto
Body: Light
Notes: Tart red currant, wild sour cherry, pomegranate, zippy grapefruit zest, rustic floral undertones, and wet granite minerality, with a gentle, energetic fizzy effervescence, driving natural acidity, and a bone-dry, mouthwatering finish
Pairing: Continuous charcuterie boards, sardines grilled over charcoal, spicy pork tacos, fried calamari, or creamy sheep's milk cheese
The Producer
Bojo do Luar is a visionary natural wine project located in the Celorico de Basto and Amarante sub-regions of Vinho Verde, born from a collaboration between importer Savio Soares and local biodynamic pioneer Fernando Paiva. Championing traditional regional viticulture, the estate farms autochthonous Portuguese varieties organically and biodynamically on deep granitic soils near the Tâmega river. In the cellar, Bojo do Luar practices what they call "monastic winemaking"—a low-intervention, ancestral approach relying on spontaneous ambient-yeast fermentations in ancient clay talhas (amphoras). Notably, following Paiva's pioneering methods, they use dried, ground chestnut flowers as a natural antioxidant and stabilizer during fermentation, drastically reducing or eliminating the need for added sulfites.
The Wine
"Ora Bolas" (a playful Portuguese expression translating roughly to "Oh, fiddlesticks!" or "Gosh!") is a vibrant, co-fermented rosé Pét-Nat crafted from a blend of red (Vinhão, Alvarelhão) and white (Arinto) native grapes. The red grapes and a portion of the Arinto undergo a brief 5-day skin maceration in clay talhas with chestnut flower additions before pressing. Meanwhile, the remaining Arinto must ferments slowly at low temperatures in stainless steel to retain unfermented natural sugars. The lots are blended and bottled prior to the completion of primary fermentation, allowing the wine to finish naturally under crown cap (Ancestral Method). Unfiltered and brimming with raw glou-glou energy, the 2024 bottling bursts with crunchy red berry fruit, electric citrus acidity, subtle earthy complexity, and a bright, refreshing sparkle.
Region: Vinho Verde (Amarante), Portugal
Grapes: 50% Vinhão, 20% Alvarelhão, 30% Arinto
Body: Light
Notes: Tart red currant, wild sour cherry, pomegranate, zippy grapefruit zest, rustic floral undertones, and wet granite minerality, with a gentle, energetic fizzy effervescence, driving natural acidity, and a bone-dry, mouthwatering finish
Pairing: Continuous charcuterie boards, sardines grilled over charcoal, spicy pork tacos, fried calamari, or creamy sheep's milk cheese
The Producer
Bojo do Luar is a visionary natural wine project located in the Celorico de Basto and Amarante sub-regions of Vinho Verde, born from a collaboration between importer Savio Soares and local biodynamic pioneer Fernando Paiva. Championing traditional regional viticulture, the estate farms autochthonous Portuguese varieties organically and biodynamically on deep granitic soils near the Tâmega river. In the cellar, Bojo do Luar practices what they call "monastic winemaking"—a low-intervention, ancestral approach relying on spontaneous ambient-yeast fermentations in ancient clay talhas (amphoras). Notably, following Paiva's pioneering methods, they use dried, ground chestnut flowers as a natural antioxidant and stabilizer during fermentation, drastically reducing or eliminating the need for added sulfites.
The Wine
"Ora Bolas" (a playful Portuguese expression translating roughly to "Oh, fiddlesticks!" or "Gosh!") is a vibrant, co-fermented rosé Pét-Nat crafted from a blend of red (Vinhão, Alvarelhão) and white (Arinto) native grapes. The red grapes and a portion of the Arinto undergo a brief 5-day skin maceration in clay talhas with chestnut flower additions before pressing. Meanwhile, the remaining Arinto must ferments slowly at low temperatures in stainless steel to retain unfermented natural sugars. The lots are blended and bottled prior to the completion of primary fermentation, allowing the wine to finish naturally under crown cap (Ancestral Method). Unfiltered and brimming with raw glou-glou energy, the 2024 bottling bursts with crunchy red berry fruit, electric citrus acidity, subtle earthy complexity, and a bright, refreshing sparkle.
What is natural wine?
Natural wine is wine made with minimal intervention from the winemaker, using organically or biodynamically grown grapes and without the addition of chemicals or additives such as sulfites. The result is a wine that is unique, expressive, and often has a more complex and nuanced flavor profile than conventional wines. Natural wine is also often associated with sustainable and ethical farming practices, making it a popular choice for those interested in environmentally friendly and socially responsible products.