The grapes are freshly harvested, then crushed and de-stemmed prior to fermentation in temperature-controlled stainless-steel tanks. They undergo maceration on the skins for two to three weeks, facilitated by their optimal ripeness. Fermentation continues in both stainless steel tanks and oak barrels, enhancing the wine’s sensory characteristics and drinkability. Following fermentation, the wine ages for a minimum of six months in bottles, with part of the aging occurring in tonneaux and Slavonian oak barrels that hold 20 hectoliters each.