|Composition of the land
||Heavy and moderately loose-packed, with patches of gravel.
|Yield x hectare
||75 quintals of grapes per hectare.
||With the technique of maceration on the skins at the controlled temperature of +10° to +28° C for a period of 10 days.
||Kept in stainless steel vats for 2 months, 12 - 18 months in oak barrels of various origins (from Slavonia and France) and subsequently in the bottle for 6 months before marketing.
|| Excellent with roast meats and game, goes well with grilled meats, sausages and sliced meats.