Pedro Ribeiro and his wife Catarina Vieira moved to Vidigueira, an area which benefits from an excellent micro-climate, to produce wines that are true to the historical traditions of Alentejo. Their wines are fermented in impermeable clay pots called Talha, where both wine and skin remain in contact for a much longer period, then sealed by olive oil to prevent oxidisation.
Made with Trincadeira, Moreto and Tinta Grossa and fermented with indigenous yeasts. A ‘natural’ wine bottled unfiltered, with no temperature control, no addition or correction to the juice or the wine, and no stabilisation (potentially resulting in some harmless sediment in the bottle). Clear ruby in colour, a nose of black cherry, plum and fresh notes continue into the palate with a hint of minerality on the finish.
Click below to hear more about the wine, direct from Pedro Ribeiro:
40% Trincadeira, 30% Moreto, 30% Tinta Grossa. This is textural and expressive, with appealing sweet cherry and plum fruit. There’s a very fine texture to the wine, which has a brooding savouriness expressing itself as a subtle stony, chalky undercurrent. This is so appealing with a sense of real harmony. Juicy finish.- 93 pts Jamie Goode, Wineanorak
This blend of organically farmed trincadeira, moreto, and tinta grossa was vinified in the traditional earthen jars (talha), native fermented and without any additions or subtractions. Cloudy by authenticity, this medium bodied red is threaded with wild herbs, dried red currants, raspberry, wild plum, and savoury salts.- 92 pts Treve Ring, Wineanorak
Pedro Ribeiro is winemaker and general manager at Rocim, but Bojador is his personal project. Juicy red cherries explode on the palate, with an attractive salty/savoury finish. A blend of Trincadeira (40%), Moreto (20%) and Tinta Grossa (20%), this is a real charmer, with wonderful articulation and precision.- 93 pts Simon Woolf , Discover Portugal’s talha wines