All vineyards are located on the Guard Hill, a mixture of microregions, and are situated at an altitude of 250-350 meters above sea level. The vines in these thirty to forty-year-old vineyards yield only 6 bunches, i.e. 1kg per vine. To preserve the fresh red fruit character of the grapes, the harvest is early. Reductive winemaking is used, with the grape skins kept on for 72 hours of cold (kyro) maceration. We follow the New World style in the pursuit of harmony. The aroma follows the taste with great harmony between acidity and sugar, ensuring a crisp cherry and strawberry character.

Manual harvest in small 20 kg harvesting crates and the grapes are sorted on a vibration table. All grapes are processed by gravity, kept on the skin for 72-hour cold (kyro) maceration in the press, and gently pressed at 1 bar pressure. As a result, we only gain 50-55% juice of 1 kg grape. We use natural yeast fermentation at a low temperature (15°C). The wine is aged and prepared for bottling in a stainless steel tank.