The grapes are from only 8 hectares of vines on the Chateau Puy Boyrein estate, in the commune of Roaillan between the Garonne River and the vast forest that borders the Atlantic. The grapes are destemmed and crushed before fermentation with daily pumping over. Temperature controlled both internally and by run-off. The wine is aged for up to 18 months in cool underground vats before being bottled at the property.