Production technology

Our cellar industry  is equipped with a high technology materiel with a capacity of 240,000 litres. The grapes are processed immediately after harvesting without pre-fermentation, the sediment is removed and pure yeast cultures used. The wines are produced using managed fermentation method – white wines ageing in stainless steel tanks and red ones in wooden barrels or new barique barrels.

After bottling the wines age in cellars and are delivered to the market upon customer requests.

We focus on using natural methods for must and wine treatment. The main idea is to produce a product as natural as possible.