Grapes are manually harvested, then placed in 20 kg. boxes. Next, they are destalked and lightly crushed. Initial fermentation takes place using only naturally-occurring yeasts, and lasts 14 days at a controlled temeprature of 26 - 30° C. During this time the cap is punched down twice a day to encourage the release of the grapes' finest qualities. Maceration on the skins continues for an additional 10 days. The wine is moved to 15 - 35 hl. Slavonian oak barrels for the malolactic fermentation. Finally aged for 14 months.
