Absence of cultivation by chemical pesticides and careful relation to environment makes possible forming of natural environment and unique ecological balance that prevent vineyards from development bursts of harmful organisms. Balanced nutrition of vines, minimized influence of stressful factors, species composition of potential viticide control, rise of vineyard biocapacity are some peculiarities of farming techniques that we use.


  • Early vintage (total amount of wine is almost 30 hl/gal)
  • Perfect ripeness of vine
  • Hand-harvesting in boxes proximate to 10 kg
  • Manual sorting of grapes and clusters
  • Low temperature fermentation in oak or steel up to 3000 liters
  • Long term maceration
  • Natural yeast
  • Minimal doses of sulfur
  • Aging in 288 and 500 liters barrels


  • Chaptilization
  • Chemical deoxidation and acidification
  • Color adjustments
  • Microoxidation
  • Pasteurization
  • Addition of yeast fertilizers and stimulating agents
  • Pure yeast culture