Soft pressing of the grapes, followed by maceration on the skins for 6-10 days at a maximum temperature of 30°C.
The wine is then drawn off and racked into wood - 2/3 into Slavonian oak casks holding 20/30 hl, and 1/3 into small, new oak barrels - where it matures for 12/15 months.
After clarification, the wine is bottled without filtration. Store lying down in cool surroundings.