Nestled in the heart of the Sauternes appellation, the vineyard spans 126 hectares of prime terroir, though production is strictly limited to ensure excellence. The estate is planted with 80% Sémillon and 20% Sauvignon Blanc, but it is the meticulous harvesting process that truly defines the wine. Harvesters perform an average of six "tries" (passes) through the vineyard to select only the grapes perfectly affected by Botrytis cinerea, or "noble rot." This dedication to quality is so absolute that in poor vintages—occurring nine times in the 20th century and notably in 2012—the château refuses to release a wine under its own name. The resulting nectar is aged for three years in new oak barrels, producing a wine of unmatched concentration and longevity.