Grapes are harvested by hand under the crescent moon, since winemaker Matija is convinced that this is the perfect moment for new ideas. Berries are selected extremely carefully because of long skin contact and wild yeast fermentation. When harvested the berries are given to the clay amphora and then undergo 214 days of skin contact. After 214 days they are pressed and then racked back to amphora for maturation. Bottling is done at the last crescent moon.