A fermentation broth of RMN-134-13 was filtered, adjusted at pH 3.4 and centrifuged. The liquid was passed through Diajon HP-20 and eluted with acetone-0.01 M HCl-KCl buffer. The luate was combined with the precipitate of the preceding centrifugation to which acetone and 28% aq. ammonia was added. After stirring for 3-4 h at 20 C the solution was adjusted at pH 7.2 with H2SO4, concentrated and extracted with CH3OH-CHCl3. After a cumbersome purification by HPLC, 13 deoxo-10-hydroxycarminomycin (oxaunomycin) (I) was obtained. Finally, the preceding compound was treated with diglycol dialdehyde (II) and sodium cyano-borohydride in CHCl3.