30 year old organically farmed Pinot Gris, grown on black, sandy soils. The grapes are destemmed and left to rest for four days, allowing the juice to soak up the flavour, colour and a little tannin from the skins. It is then pressed into 680-litre ceramic eggs and ferments for two weeks until there is the perfect amount of sugar to finish in bottle with a good level of spritz.