The growing season leading up to the 2017 harvest was warm and dry with a slightly longer ripening period than the previous year. The yields were 15% lower than usual and the bunches and berries were small but with a good concentration of flavors.
The fruit was hand-picked into small crates and was cold-settled overnight with 70% destemmed and 30% left as whole bunch. Fermentation occurred using natural yeasts before the wine was aged in 500 liter French oak barrels for 18 months, with 30% new oak used.