Bojador

Winemaker Pedro Ribeiro began Bojador in 2010, working with old-vine parcels around Vidigueira in Portugal’s Alentejo. Vineyard work follows organic farming methods, with low yields, careful pruning and early harvests.

Grape varieties grown together are fermented together with native yeasts, and oak is used sparingly to preserve the fruit. Bojador also makes talha wines in traditional clay vessels, continuing a winemaking practice long associated with Alentejo.