The Trnovaca and Pozegaca are the 2 varietes used for Kosjerka, grown at the family estate of 750 m elevation. The plum is smashed in the old-fashioned way and fermented with pits. Pits during fermentation grant a bit of sourness to the Slivovitz, as it was used to be in the old ages. The Slivovitz is aged in family cellar, devoted to family gatherings. Only unconsumed Slivoitz is sold to external buyers in very limited quantity.