Maynard's Ruby Port Wine Port is produced by the traditional method. After the manual harvest of overripe grapes, they are partially destemmed and crushed into a tank where a slight maceration occurs before alcoholic fermentation (AF). This occurs slowly and at a controlled temperature. Vinic brandy is added to the fermentation when the desired amount of sugar (Bé) is obtained, thus creating a fortified wine. Finally, the obtained wine is aged for 2 years in oak casks.