In winemaking styles, Djordje also had a long-established love for natural wines through his exposure of the natural wines of Oszkar Maurer. After a serendipitous placement next to Oszkar at a Serbian wine fair in 2013, they shared many ideas, and since then Maurer has been the consulting winemaker for Bikicki, helping Djordje to make minimal intervention wines exclusively fermented with native yeasts, and with only minimal amounts of sulfur additions prior to bottling. Macerations are short, orange wines 3-12 days, and in reds, 7-20 days. They focus on expression the pure Serbian fruit, that is delivered from the natural terroir of Fruška Gora. Djordje’s philosophy is of balance and elegance though for character, clarity and terroir – he emphasizes that they do not wish to make wines with heavy bret or VA, but balanced and clean natural wines. - Vinum USA