Winemaking
Pressed, settled overnight and placed in concrete egg. Native yeast fermentation occurs naturally about 3-5 days after being placed in the egg. After primary fermentation the wine is racked into a stainless steel tank and the egg is rinsed. We add minimal sulfur to the wine and return it to the egg for aging. It is not fined or filtered.
Aging
Approx. 6 months in French concrete
