This wine was part of Eater Wine Club’s October 2021 box, curated by sommelier June Rodil. Join Eater Wine Club today!

Tasting notes on the wine:

"This is savory, with white pepper spice that springs into your nose like an arugula leaf. The fruit is nuanced with dried apple skin and Meyer lemon zest. There’s a whiff of kombucha and sherry that makes me think, ‘Ah, yes, this is indeed a natural wine!’ This wine also stands by stringent biodynamics and traditions of the region — so much so that rather than using sulfites when pressing wine, they use ground chestnut flowers to prevent oxidation, which helps ensure its wound-up energy and tautness." — June Rodil

About the winemaker: 

"The Bojo do Luar project came to life during a trip wine importer Savio Soares made to the Vinho Verde region. There he met Fernando Paiva, a biodynamic producer who has been experimenting with adding ground chestnut flowers to the grapes and must before fermentation began." — Savio Soares Selections