Pedro Ribeiro started Bojador to bring to life an old dream – transforming his love for the Alentejo into wine. Started in 2010 in the unique Vidigueira zone with a millenary tradition of wine The wines are produced from old vineyards, selected and managed by Pedro.They make a selection of each vineyard block that better expresses the Vidigueira terroir.
The main idea is to obtain grapes that exhibit the minerality and freshness of the region. Production is Organic and they practis very low intervention winemaking.Each wine is an individual field blends, co-fermented with indigenous yeasts.
10% of the total production is in Talha - the local clay amphora that was traditionally used in the region. Wines made in this way now have their own classification in the Alentejo DOC.
Bojador Vinho de Talha Branco 2020
12% abv
“Pale gold. Delicate non-sweet aroma of bitter orange/apricot and grapefruit as well as a hint of dried grasses that I find typical of skin-contact whites, there’s a subtle floral quality but more like dried flowers. But it is the orange zest/pith that is to the fore. Wonderful mouth-watering freshness on the palate. Taut and firm without being lean, even with this very modest alcohol. Considering it was fermented on the skins, the tannins are gentle, giving a really attractive structure in conjunction with the acidity. Long finish.” 2019 Vintage
17 Points, Julia Harding MW, Jancis Robinson.com, Aug 2020
40% Perrum (Pedro Ximénez), 30% Roupeiro, 20% Rabo de Ovelha, 10% Manteúdo co-fermented on the skins in amphora-like, open-top clay Talha traditional to the region. After destemming the stems are placed in the base of the Talha, adding tannin and structure to the finished wine and also acting as a filter when wine is drawn off through the tap at the bottom. Organic grapes fermented with wild yeasts.
- Reference #:
- 14541
- Strength
- 12 ABV
- Bottles per Case
- 6 bottles
- Grapes
- Pedro Ximenez
- Organic
- Yes
- Biodynamic
- No
- Vegan
- Yes
- Vegetarian
- Yes
- Sparkling
- No