The grapes come from privately owned, linear vineyards covering 5 hectares in the area of Adriani, in the Geographical region of Drama (northeastern Macedonia), at an altitude of 200-300 meters. The soil is clay with good drainage due to the presence of small limestones, and the yield per hectare is kept low (900-1000 kg/hectare) for maximum concentration of aromas.
The process begins with night harvesting, ensuring that the grapes arrive at the winery cool and thermal shock is avoided. This is followed by pre-fermentation cold maceration, where the grape mass remains in the tank chilled for 4 to 5 hours—a crucial process for achieving the desired ruby color. Fermentation takes place with classic rosé vinification at 18°C. Maturation is completed by keeping the wine on fine lees for 2 months, adding complexity and volume to the palate. The final alcohol content is 12% vol.
