The estate has existed since the 18th century, it's situated next to the renowned Château de Cheval Blanc and Château Figeac. The whole grapes remain intact, and natural winemaking procedures are implemented, without the use of yeast or intervention. Long periods in vats ensure aromas are gently extracted to better express the terroir. The wine is then matured in French oak barrels (60% new barrels and 40% in barrels used once before) for 18 months, with part of the wine aged in large demi-muids and casks. The wine matures on fine lees to conserve the aromatic freshness and enhance the wine’s fine potential.