Grapes are hand-selected from the oldest vineyards on the estate, and are cultivated to produce a very low yield, ensuring consistently high quality. The harvest is carried out form early September through October.
Initial fermentation takes place in stainless steel vats for 12 – 15 days. The malolactic fermentation follows, after which the wine is transferred for ageing into 40 hl. Slavonian durmasts (50%), and the other 225 l. French oak barrels for 10 months. Finally, the wine is transferred to stainless steel containers to prepare for bottling.