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-Open-air fermented for an average of 7 days in stainless steel tanks using ambient yeast and underground spring water
handcrafted winemaking
and dry with notes of lime zest
over ripe yellow apple
and guaranteed to generate some seriously wonderful conversation
Bojo do Luar Deu Bode 2024 Sur -Open-air fermented for an averageVinho, Bastardo, Espadeiro, Borraal, Arinto, and Loureiro from Vinho Verde, Portugal; medium bodied and dry with notes of black cherry, blackberry, blackcurrant, tart plum, sanguine, and meat, with medium plus acidity, earthy undertones, firm, structured tannins, and a dry finish. Organic; fermented for 4 weeks in amphora, then aged for 2 additional months in amphora, 20mg L SO2 added at bottling
