(Stuff) - In a historic art deco building in Napier sits a egg.

But it's not just any egg – it's a large, wooden one, which sits under a spotlight in a dimly lit room.

It's New Zealand's first oak egg, and is one of only about 10 in the world. It is being used to push the boundaries of winemaking.

The egg's real name is Taransaud Ovum and it hails from France. Winemaker Tony Bish paid upwards of $55,000 for it, but he says it will be worth every penny.

The egg processes wine in the same way an oak barrel does, except it stirs itself – eliminating the need for human intervention

One of the first wineries to use the oak egg was famous Champagne house Drappier.

"So it's pretty special," Bish said.

Bish's love for using egg-shaped equipment for wine came from a trip to South America