Bojo do Luar "Deu Bode" Tinto NV

A low-intervention blend of field blend of 70% red varietals and 30% white varietals grown on granitic soils and hand-harvested in early October. The Vinhāo and Borraçal are macerated for five days, followed by spontaneous fermentation in stainless steel with all varietals. Ground chestnut flowers are also added to the fermentation process here as well to help stabilize the process.  A crunchy, unfiltered and ridiculously crushable red. :)