The grapes are de-stemmed, crushed, and gravity fed with their skins into large wooden vats for spontaneous fermentation using only the naturally present local yeasts. The grapes are macerated on their skins for close to three months at 22 to 25 degrees Celsius. Pigeage, the breaking of the solid must cap, is done at least three times a day. The wine also undergoes malo-lactic fermentation. After gentle pneumatic pressing it is aged for two years in old large (1000 and 2500 liters) oak bottle. 

Sv. Jakov comes from 50 year old vines growing in a single 42 year old vineyard on the hill of the same name just south of the town of Buje.

Fermentation on the skins in open vats, without the addition of selected yeasts and enzymes. Aged in large wooden casks