Harvested in late September, manually and mechanically. Fermented at a controlled temperature for 7 - 10 days, and left on the skins for a further few days. A spontaneous malolactic fermentation occurs at the end of the alcoholic fermentation. Aged in stainless steel, followed by a 3 - 6 months spell in 50 hl. Slavonian oak, and finally 12 months in cement vats. Refined in the bottle for 5 - 6 months.
