We pick the grapes manually and transport them to our cellar. Here, the vinification process starts. Grape berries are separated from the stems, placed in vessels together with juice and left for the indigenous yeast to trigger fermentation. The latter is carried out spontaneously, in contact with the grapes and takes from 5 to 30 days. After maceration, the grapes are pressed and decanted so that
the alcoholic and malo-lactic fermentation is completed in traditional wooden barrels. Wines on lees - deposits that remain at the bottom of the barrel after the alcoholic fermentation ends - mature for two to three years in traditional barrels made of the wood of acacia, mulberry, wild cherry or oak. Depending on the volumes, which range from 300 to 2000 litres, the barrels also traditionally have various names: kalater, golber, štartin and baton. When the wines mature, they are decanted into stainless steel vessels so that they stabilize and clarify. At this point, they are protected with sulphur for the first time. Wine is bottled after a few months of resting, without filtration and with a very low sulphur content. This procedure gives the wine a rich and unique taste, without objectionable additives.
