Description

After pressing the grapes from both vineyards, the juices are combined in the cement egg and there is a waiting time for the alcoholic fermentation, carried out between 18° and 21° C, to start naturally. Once the fermentation is finished, part of the malolactic fermentation takes place. The wine is left in the same egg for at least five months, without separating it from the lees, which generates volume and widens its scope. It is bottled directly from the cement egg, without any type of intervention to stabilize or filter the wine.