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 21°C. When fermentation was complete, a partial malolactic conversion 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 impacts the structuring and stabilization of the wine through the natural movements created by this shape. 

This characterful and bright Sauvignon Blanc showcases mineral intensity and enticing white peach notes. The palate's wonderful volume and texture are balanced by refreshing acidity, which leads to a persistent finish.