Baracija refošk is produced from 100% the same named varietal. Main part of these young wines is situated on the location called Stancija Baracija from which the wine got the name.
Grapes are hand picked, destemmed and gravity fed with their skins into large wooden barrels for maceration which variates but usually lasts from 7 to 20 days and starts with natural yeasts on the temperature at 30 Celsius degrees. Pigeage is done at least three times a day. The wine also undergoes malolactic fermentation. After pressing it is aged for two years in big oak barrels (1000 to 2500 l).