The winery is located in the tiny enclave of Oslavia and is home to some of the most experimental producers in the world of wine today. The vineyards are mostly planted to the two native varieties, Ribolla Gialla & Pignolo with a smaller amounts of Pinot Grigio, Riesling Italico, Chardonnay, Sauvignon & Merlot, the latter are being phased out so the Josko can focus on Slavic varieties. The vineyards are run naturally with no fertilisers or chemical treatments. The fruit is hand harvested late to ensure the wines have alcohol and structure. The grapes are then destemmed, crushed and then transferred to the 2000 litre clay amphorae. The amphorae are buried in the cool soil up their necks allowing for a stable temperature. The wines are left to ferment naturally on skins for a full six months then transferred to large botte for further ageing. The wines are then bottled without fining or filtration and sit in cellar until the wine is 5 years old.