The grapes were gently pressed and transferred to the cement eggs; 50% of the fruit was vinified with skin contact. Fermentation started naturally with native yeasts at temperatures of between 18 to 21å¡C. When fermentation was complete, a partial malolactic fermentation took place. The wine was then left in the same cement eggs for nine months, without separating it from the lees, which generated volume on the palate. It was bottled directly from the cement egg. The cement egg significantly helps with the structuring and stabilisation of the wine, through the natural movements that are created by this shape.