Fully ripe grapes are fermented after destemming, but this fermentation process is stopped while some residual sugar still remains by adding Skærsøgaard’s own Brandy. After the pressing, the maceration time and the following maturation in small barriques is quite long, usually 6-7 years. The wines are characterized by secondary notes of raisin, fig, prune, and date. They are ideal with cheese or risalamande.
In total, the fortified wines have been awarded 32 medals.