The wine of the decade has been selected from wines with the highest concentration of color and taste and the greatest aging potential. Each piece of wine from six plots of land was separated formed separately to get a unique wine. At the end of alcoholic fermentation, wines were subjected to dairy fermentation, which softened them and gave them a velvety texture. After the end of the secondary fermentation, the wines were mixed and aged in French oak barrels. The barrels that we used are not new, in order to emphasize the richness of the grapes to the accompaniment of the barrels, not bearing the scent of the tree. After a year of development in the barrels, the wine was bottled for another year.