The red Muscadel vines are between 13 and 44 years old. The vineyards are established in red Karoo, as well as deep alluvial soil.
The grapes are harvested by hand at 27-29 °Balling Brix, crushed and taken to open concrete red wine fermentors. Here it is kept on the skins for two to three days for colour and flavour extraction. During this time the cap is wetted every two hours by manual punch-down and pump-overs. As soon as alcoholic fermentation starts naturally the free run juice is racked and the wet skins pressed. The must is then immediately fortified with pure wine spirits and left on its fine lees for three months. The wine is then racked from the lease and allowed to tank mature for a further three months before bottling. This extra maturation is essential for the marriage of the spirits and the wine.