The grapes are destemmed and gently crushed with a pneumatic press. The juice is placed in old Slavonian oak vats and fermented with native yeasts. It macerates with the skins for around three months (however long it takes to reach total dryness) with no temperature control and no sulfur. The wine is then racked and aged on its lees in huge Slavonian oak casks (25-35-hectoliters) for 3-4 years and racked twice a year before bottling. The bottles are aged for several years before release.