Our vineyards are situated in Banostor village, on northern slopes of Fruska Gora Mountain, looking to Danube River. The mountain, located at north-west part of Serbia, is a natural geological phenomenon (Fruska Gora is also called the "Mirror of the geological past"), as it is built from the rocks from almost all geological periods. It used to be an island during the existence of the Pannonian Sea. Part of Fruska Gora is a protected area - National park.

Actually, our vineyards are on two slopes, at the border with the National park. Romans were the one who planed vineyard in our region, 17 of their emperors where born in today’s Serbia, 4 of them in Fruska Gora.

Soil in vineyards is very diverse, mostly made from cambisol and vertisol (types of clay) with presence of volcanic rocks, limestone and marl. Such soil is rich in nutrients and very easy to cultivate. We have huge influence from Danube River, such as a second sun reflection, during winter we don’t have freezing, but also during summer when cold breeze is always present. Fruska Gora spreads on 45th parallel north, same as Bordo. During 15th century it was recognized as world’s top three terroirs, alongside Bordo and Burgundy.

Vineyards are on 140-220 m.a.s.l, with more than 3,500 sunny hour annually and enough rain to fill the grapes with all the necessary ingredients for a good wine. We have 9.8 ha of vineyards (48,200 vines), which are treated organically with use of sulfate-based fungicide and cooper-hydroxide fungicide and bactericide. Our vineyards are in ongoing certification: harvest 2023 will have certificate from Serbian company TMS. Grapes are handpicked with yield of approx. 5.5t/ha. We plough with tractor, while harvest is manual.

We tend to pick up ripe or overripe grapes. We produce wines only from our own grapes. Our first harvest was 2015, with presence on the market from 2018. We work with Oszkar Maurer as our winemaker.

In the cellar we are low-intervention, using only little bit of sulfur prior bottling. Fermentation starts with indigenous yeasts only. Our philosophy in wines is balance and expression of our terroir, we don't use natural trend to make wines with faults. Macerations are shorter, in amber wines 3-12 days, in reds 4-20. We use natural materials such as wood, concrete and ceramic for aging of our wines. Most of the maceration are in plain plastic 250l tanks.