Many of the vines are over 60 years old. The harvest and its storing are entirely done by hand, and stopped should there be rain. During the whole process of wine making, temperature is regulated. Maceration is very long and fermentation is done only with the natural yeast. The wine is laid to mature in enamelled concrete vats and in oak wood casks for two and a half years before bottling. It may then continue ageing and improve for at least 25 years.

The vineyard is situated on the southern slopes of the limestone plateau facing Saint-Emilion. This location brings along the benefit of maximum sunshine, together with a panoramic view over the vineyards of Saint-Emilion. The wine is full bodied, well balanced, rich in tannin yet somewhat « fat », with a deep red colour. It has fruity, spicy flavours. As it matures it acquires a vanilla, golden, musky bouquet in a rich variety, with an excellent aftertaste