Fermentation
Grapes are destemmed and pressed, then the must macerates in steel tanks for about 15-20 days at 28-29 °C. After malolactic fermentation, the wine ages in oak barrels of different capacities for a minimum of 18 months. Before bottling it is left to rest again in steel tanks.
Elevage
2 years in big Slavonian oak barrells, 1 year in steel tanks and 1 year in the bottle