In the time when Attems were owners they had about 10 hectares of vineyards, during harvest of the grapes there were 20 to 30 people. Grapes were squeezed in a large press for 2 to 3 weeks in total and work did not stop even at night. Four men rotated the dub rock. They compressed from 30 to 50 hectolitres of must. They squeezed white grapes apart black grapes: Traminec, Silvanec, Riesling, Črnina, Gutedl and Kraljevina.