Commandaria is made exclusively from two types of indigenous Cyprus grapes: Xynisteri and Mavro. Only grapes from vineyards that have been planted for at least 4 years are allowed while watering is prohibited. The grapes are left to overripe on the vine and when sugar content reaches acceptable levels (high degree baume) they are harvested. More specifically, Xynisteri is picked when at around 12 baume and Mavro at 15-16 baume.
The grapes are then laid out in the sun to further increase the sugar density through evaporation. When the baume reaches 19 to 23 the juice is extracted thorough crushing and pressing.
Fermentation has to take place within the confines of the 14 designated villages that lie in the Commandaria Region and the levels of alcohol achieved is up to 15%.
Commandaria, by law is aged for at least two years in Oak Barrels but this can take place outside the above designated area within Cyprus under strict control and under the conditions laid down in Cypriot legislation.