The overripe grapes, manually harvested in crates, are destemmed and placed in open
vats, where fermentation begins with indigenous yeasts, without sulfur, and with delicate punching down. The must remains in contact with the skins for 6-7 days without temperature control. The must is then separated from the skins and placed in Slavonian oak barrels (600 l) to continue the fermentation. After that, the wine is aged in wood for several months. After bottling, which takes place without sterile filtration, the wine is aged in the bottle for at least 6 months.
The intense amber red colour is due to the fermentation on skins. The smell reminds violet, raspberry and red fruits. The palate is powerful, complex, with warm notes and red fruits; the finish is rich and mineral.