From the winery: "Grapes are hand harvested, and the whole bunches are sealed inside a concrete egg for 6 months of fermentation. The whole bunches rests in the egg with no pigeage or pumping over. The intact berries are then pressed and combined back into the egg with the free run juice for 4 further months of elevage. The wine is unfiltered, unfined, and has no sulfites added."
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