After crushing the grapes were inoculated with known yeast strains. A controlled pump-over schedule was followed to extract intense colour without harsh tannins. The wine was fermented for 10 days on the skins followed by malolactic fermentation in the tank. The wine was matured on French oak staves for 10 months.
The average 2017 harvest temperature was low with exceptionally cold weather conditions. The vineyards generally showed good and balanced growth without being excessive or too vigorous. In most cases, the water supply was sufficient while the ripening period was cooler and drier than usual. The grapes reached good acidity and lower pH levels and generally managed to accumulate sufficient sugar levels. The season was characterised by healthy, full-flavoured grapes.