Bojo do Luar 'Azal' Pét Nat
The vibe: We kick things off in this last month of 2024 (already??) with a feisty and fun little number from Vinho Verde, Portugal. Vinho Verde is well known for its lightly effervescent white wines but it’s also home to some incredible wines of all other shades. Seeing as we’re fast approaching New Years, this bubbly bottle was perfect to throw in the mix. Made of the rare and unique grape varietal, Azal, it’s comparable to Chenin and Petit Manseng, with a little more aromatics. Very few wines are made from this varietal, but it’s easy to fall in love with. Subtle notes of white pepper and coastal wildflowers greet the nose, with creamy apricot notes on the palate. If you really want to wow your friends at New Years, this rare varietal skin contact amphora-fermented pét-nat checks alllll the boxes.
The winemaker: Bojo do Luar is a collaborative project between Savio Soares and Fernando Paiva, a biodynamic producer who has been experimenting with adding ground chestnut flowers to the grapes and must prior to fermentation as an alternative to using sulfites. Savio 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 are 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.
The geeky details: The grapes for this Pet Nat were fermented with skin-contact at a lower temperature, (10ºC) in large format amphoras (1000L-1500L) for four weeks. Before the fermentation ended the mass was pressed and bottled (unfiltered) with around 15mg of residual sugar to finish the fermentation in the bottle.
Serve: With a chill.
Food pairing: Crudo scallops, or fish 'Grelhado na Brasa' (cooked over hot embers)
Album pairing: Reuben Vaun Smith - Land of Music