About this wine
Vineyard and terroir
The estate-grown fruit comes from southeast-facing slopes at 260–280 m above sea level. The vines are 10–40 years old and grow in red soils rich in karst limestone.
Vinification
The grapes are harvested by hand in October, placed in small containers and taken to the winery. They are destemmed and crushed, then fermented with their skins for four weeks in open vats. Fermentation uses natural yeasts without temperature control, with daily punch-downs. Malolactic fermentation takes place in large oak barrels. The wine is neither stabilized nor filtered before bottling.
Ageing
The wine matures for 24 months in large and medium-sized Slavonian oak barrels, followed by three months in bottle.
