Our first Pinot Noir Rose that was fermented in the new concrete egg. This winemaking process gave this amazing Rose some rich depth but also a very nice crispness that we love about Pinot Noir roses. Alcohol 13.20%
The wine is pressed and placed in the concrete egg to ferment and age until the wine is bottled in the egg. With no corners, the wine is free to circulate naturally during fermentation. Concrete can take the heat, or the cold. It’s a natural insulator and will stabilize the temperature of whatever is inside of it. This stability makes for a smooth and gradual fermentation which increases the flavors. As the wine ages the lees settle down the lower sides of the egg giving a creamer mouth feel.