Production starts about three to four weeks before harvest, 80 percent of the arches (fertile branches with clusters) are cut off and left on the vine.

The grapes thus dry spontaneously or dehydrate during the following weeks and have a higher concentration of sugar and extract.

At harvest time, in early October, those 20 percent of “live” grapes and those 80 percent of dried ones are harvested and processed together.

Nera Malvazija then goes through 30-40 days of maceration and then is prepared for aging in oak barrique barrels, in which it rests for a year and a half to two.

The wine from all barriques is paired together in stainless steel for three months; it rests in bottles for three months to calm down and rounds off.

Due to its characteristics, Malvazija Nera is an ideal wine partner for dried meat products, cheese, and dishes based on meat and venison, as well as chocolate desserts.

Its characteristics are best pronounced if it is consumed at a temperature of about 16 °C.