Embracing the minimal intervention approach in the cellar, hand-harvested grapes were processed separately. Pinot Blanc and Pinot Gris were destemmed into small open top fermenters, spontaneously fermented on the skins for 14-21 days. Both wines were matured in 300-500 liter used Slovenian oak barrels. Chardonnay was whole bunch pressed and spontaneously fermented in Slovenian and French oak barrels. After 10 months of barrel aging the blend was created in stainless steel tanks and bottled unfiltered.