Founded by Fernando Paiva in the Vinho Verde region of Portugal, Bojo do Luar is a biodynamic winery that focuses on the cultivation of indigenous varietals. 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. Duplo is made from 100% Espadiero that's foot stomped in giant 1,100L clay amphorae called ‘talhas’ before a long, slow semi-carbonic, spontaneous fermentation that lasts about a month. The wine rests in the talhas for another three months before it's transferred to stainless for a couple more months before bottling with minimal SO2 (30ppm). The result is a light-bodied, vibrant juicy but dry, red with crisp acidity, fresh raspberry and strawberry, with a hint of salinity. Serve with a slight chill alongside Quiejo de Nisa or a similar raw sheep's milk cheese, or a lamb burger.