Grapes are hand harvested separately and gradually when they reach the right point of ripeness. There can be also a 3 weeks period between the first and the last grapes are picked up, destalked and left with their skins in big, open-topped vats. When the grape-blend is complete, is left for some days to finish the alcoholic fermentation with no yeast addition and no refrigeration. Then is pressed lightly and racked to the ageing cellar in big oak vat minimum 2 years on its fine lees.

Vineyard: Slatnik (San Floriano del Collio Oslavia, northeast exposure, marl-clay soil, 150m s.l.m 50% - 50% 100m s.l.m ..)

Grapes: Chardonnay, Sauvignon, Tocai Friulano, Ribolla Gialla, Picolit, Verduzzo, Pinot bianco

Fermentation of grape musts: Alcoholic fermentation in oak vats with skins without forced cooling and without selected yeasts

Refinement: in large oak casks (15-25 hectoliters) for minimum 24 months

Bottling: by free fall without the addition of sulfur dioxide and without filtration