2017 Frankovka, Svatovavřinecké, Modrý Portugal, Cabernet Moravia, André Grapes are hand harvested and whole bunches are fermented in 400 and 800-liter wood tanks for about 10 days with only indigenous yeast. The grapes are foot stomped after fermentation completes, where it then spend 10 months in elevage in 600-liter barrels, with battonage performed during the first 5 months about 1-2 times per month.