Upon reaching optimal maturity, grapes are picked manually. Transportation is arranged in boxes. Then grapes are sorted. After removal of the grape stem, dreg goes to pneumatic press. Self-flowing grape juice is transferred to vertical cistern for refinement. Refined juice goes to other cistern for boiling, yeast clean culture is added. Boiling temperature is regulated (15-180 С). After completion of boiling, wine stays on the yeast sediment (batonnage) in order to become harmonious with cream light tones.
Wine aging is carried out in oak vessels, based upon enologist’s decision.