Why ceramic and why egg shaped? My ceramic vessels are made from sandstone and gres and contain no metals (Terracotta has iron and aluminium). They are inert and porous so add no extra flavours like oak, allowing natural oxidation during the period of maturation. The egg shape allows better circulation of the wine in the vessel and natural temperature control. Wine is a living thing that contains a large number of different molecules that are interacting all the time, even in the bottle. Chemicals, particularly sulfur, kill these. Natural temperature control because the porosity means cool air enters the vessel from outside.
All my wines are made to at least organic standards and a number are biodynamic. So welcome to the world of real natural wine.”