A fresh 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).
Carefully selected, whole grapes with their stalks were placed in the cement egg, without crushing, in order to create an alcoholic fermentation inside the grape, known as carbonic maceration. After the fermentation was complete, the grapes were pressed and the wine extracted was combined with the free-run juice. The egg was refilled and the wine remained in it for at least six months. The bottling took place directly from the egg to the bottle, without any intervention to stabilise or filter the wine.
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