The grape varieties Shiraz, Grenache and Mataro are allowed to remain on the vine until high sugar levels and an intense concentration of flavour develop.

After crushing, fermentation and pressing the young port is fortified with a low strength spirit (as opposed to other fortified styles that are fortified with high strength spirit) to add more complexity to the wine.

The young wine is then placed in oak barrels and casks for several years to develop, before blending and bottling.