Bojo do Luar is a biodynamic winery that focuses on the cultivation of Indigenous Varietals run by Fernando Paiva in Vinho Verde, Portugal. More than a decade ago Paiva began experimenting with the addition of crushed chestnut flowers during the fermentation process as a natural stabilizing agent and as of 2017 has completely replaced the use of sulfur during vinification. The Duplo is made from 100% Espadiero grapes that see over a month of carbonic maceration in clay amphorae called ‘ta/has’ before fermentation in stainless steel. The result is a vibrant dry red wine with crisp acidity and notes of juicy raspberry and strawberry with a hint of salinity. Serve with a slight chill alongside quiejo de Nisa or another raw sheep's milk cheese, or a lamb burger.