A fresh and light-bodied Pinot Noir defined by the chalky soil of its origin, vibrant and sharp on the palate giving rise to its name of Filoso (sharp in Spanish).
The fruit was grown in a single vineyard. Carefully selected, whole grapes with their stalks were placed in the cement egg, without crushing, in order to create whole-bunch fermentation with natural yeast. Vinified using minimal intervention, once fermentation was complete, the grapes were gently pressed and the extracted press wine was combined with the free-run wine. It was then matured for nine months in the 3,000 litre concrete egg. Bottling took place directly from the egg.
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