Edgy, mineral and layered, this intensely flavoured wine is marked by flavours of wild herbs and cloves against a background of smoky blackberries.
The grapes were destemmed. Fermentation took place spontaneously with native yeasts in egg-shaped containers made of cement at around 24å¡C. It remained on its skins for two months, followed by pressing and the wine was returned to the egg. The egg shape helps to keep the liquid constantly in motion, so the temperature is more consistent and the lees remain in suspension. The resulting wine achieves a greater character and volume on the palate. The wine was aged for 12 months in the same container, with a view to conserving its pure, authentic character, without interference from any other influence such oak from another terroir.
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