The vineyard at Chateau Saint Ahon spans 30 of the estate's 40 hectares, thriving on sandy-gravelly soil over an iron hardpan, a terroir that imparts unique characteristics to the grapes. Planted North to South with an average age of 19 years and a high density of 7,200 to 7,950 vines per hectare, the vineyard is meticulously tended using Guyot double pruning. Committed to sustainable agriculture, the estate is proud to be HVE level 3 certified, employing practices like soil tillage and green harvesting. The harvest is carried out using a harvesting machine with a linear roller sorting table to ensure only the finest grapes are selected for the traditional winemaking process, which includes thermoregulation and a post-fermentation maceration of at least three weeks. The wine is then aged for 12 months in French oak barrels, with 20% to 30% new barrels used each year, adding complexity and structure. The final blend is a classic Bordeaux composition of 60% Cabernet Sauvignon, 30% Merlot, 5% Cabernet Franc, and 5% Petit Verdot.