The 160 hectare estate is situated in the Northern Gers, where the vineyards have a south facing orientation to maximise exposure to the sunlight. The vines have an average age of 25 years and are planted at 300 metres above sea level. The soils are clay-siliceous and silty; they are cool soils which contribute to the freshness of the resulting wines, with alcohol levels that rarely reach over 12.5%. The vineyards are farmed sustainably; the vine clippings are crushed and composted back into the soil. Copper is used in the vineyard, but the use of pesticides has always been kept to a minimum. The vineyard is now in conversion to organic status and is farmed according to organic principles. Harvesting takes place in the cool of the night, between 3am and 10am to retain freshness and quality.
The grapes were 100% destemmed and vinified in a combination of stainless steel tanks and glass fibre vats, at controlled temperatures of 17 to 20°C. Fermentation took place with natural, wild yeasts and lasted between 18 to 21 days, with weekly stirring of the lees. Maturation took place in stainless steel tanks to retain the purity of fruit; the wine was kept on the fine lees for up to four months, imparting texture. The wine was then stabilised at 8°C for 24 hours before being prepared for bottling.