The fruit was grown in a single vineyard. Carefully selected, whole grapes with their stalks were placed in the cement egg, without crushing, to create whole bunch fermentation with natural yeast. Vinified using minimal intervention, once fermentation was complete, the grapes were gently pressed and the extracted press wine was combined with the free-run wine. It then matured for nine months in the
3,000-litre concrete egg. Bottling took place directly from the egg, without fining or filtration.

An intense Pinot Noir, in which the calcareous terroir is perfectly distinct with aromas of gunpowder, graphite, and chalk. On the palate, it has an incredible texture, juicy red fruits, and acidity, from which it gained its name of Filoso (sharp) in Spanish.