The Château’s white wine was aged in egg-shaped concrete tanks, as was the 2017 vintage. These eggs respect the golden number and are particularly well suited to a biodynamic approach to winemaking. Biodynamics aside, this method also has considerable benefits for the vinification process. When a wine is aged in these egg-shaped receptacles, the lees naturally remain suspended without the need for outside intervention. This ensures gentle extraction which results in smoother, denser wines with greater aromatic intensity.