Merlot and Syrah grapes, which were picked late in harvest, underwent fermentation in a 3-ton fermenter and were fortified with Brandy. The blend was then aged for three years in neutral oak barrels. The reason for non-vintage on this label is because this dessert wine follows the solera system, meaning it involves a continuous blending and aging process where younger wines are gradually mixed with older ones in a series of stacked barrels. This method imparts complexity and consistency to the final wine by allowing a portion of each vintage to contribute to the overall blend over time.

This dessert wine is a blend of 66% Merlot and 34% Syrah grapes.