The harvest begins at the beginning of October when optimal technological maturity is reached. The grapes are harvested by hand in cassettes from our own vineyards with a controlled yield - 600 kg/dk. Upon reception in the cellar, a double sorting is carried out on sorting tables - once on the grapes, and after separating the bunches, and on the grape seeds. Maceration and violent fermentation take place in a stainless steel 12.5 m3 vinifier at a controlled temperature. Malolactic fermentation and aging for 12 months takes place in new French oak barrels of the barrique type 225l. After bottling, the wine ages for another 6 months before being released on the market.

Decanting is recommended. The wine is unfiltered and the appearance of a noble sediment is possible.

The Rubin grape is an authentic Bulgarian grape variety. It was created by crossing Syrah and Nebbiolo. The crossing took place in 1944, but it took until 1961 before the new grape variety was internationally recognised. The Rubin grape is grown only in fairly small areas in the Struma River Valley region, in south-western Bulgaria.

The wines from the Rubin grape are distinguished by their dark red colour, extractability, good, harmonious flavour with nuances of blueberries, blackberries and violets, and have a good aging potential.