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 must is punched down twice a day to encourage the release of the grapes' finest qualities. Next follows a further 10 days of maceration on the skins. Maceration continues for an additional 10 days. The wine is moved to 15 - 35 hl. Slavonian oak barrels for the malolactic fermentation, for 18 months. Lastly, the wine is aged for 2 years, partly in stainless steel, until it is bottled, following a light filtration.
