Fermentation and maceration in 30/50 quintal cement tanks for 10-12 days. variable temperature between 25- 30 °C - pumping over twice a day to aerate the fermenting must and break the cap. After a few months of frequent decanting in steel tanks, the wine is aged in Slavonian oak barrels. Aging in the bottle follows. Ruby red color with purple hues. The nose is intense, quite complex and fine. Primary fruity scents, notes of cherry and black cherry. In the mouth it is a full-bodied, mineral, wellbalanced and drinkable wine.