The partially-dried grapes are crushed towards the middle of January, initiating an immediate fermentation occurring with selected yeasts (uvarum). The fermentation takes place slowly at a low temperature. The wine is racked after 60 days on the skins with the residual sugar level still at 40 g/l. After ten days it is racked again, off the gross deposit. 25% of the wine is transferred to new Slavonian oak barrels of 12 and 25 hl. capacity; with another 25% transferred to American oak barriques and French oak tonneaux, the remainder going into second-passage tonneaux. Assemblage takes place after 24 months in wood.