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Our wines are produced using classic technologies with predominantly manual labour. During the grape harvest the sugar contents, the titratable acids and the phenolic maturity of the grapes are monitored daily through analyses and tastings. The production method includes several sorting lines and manual sorting of the grapes before fermentation, so that only the highest-quality grapes remain for processing.
Some of the wines mature in French oak barrels, which are regularly replenished and monitored for changes in quality. After bottling, the wines mature in bottles in an underground tunnel at a constant temperature of 14°C and 75% humidity.
The cellar is the largest-capacity Bulgarian wine cellar using the method of microvinification.