||Altitude: 200 m. a.s.l., southeastern exposure
||Guyot upward-trained vertical-trellised training system.
||Mid-October. Rigorous manual selection of grapes in the vineyard.
||Fermentation and maceration in stainless steel for 20 days at a controlled temperature of 28-29°C, followed by malolactic fermentation. They occur separately for the three vineyards, as well as the malolactic fermentation.
||The wines coming from the different vineyards are aged separately in 40, 60 and 75 –hectoliter Slavonian and Austrian oak barrels for 30 months. The wines are blended in the spring, then bottled at the end of the summer and aged in the bottle for another 6 months before release on the market.