The Chateau Clos de Boüard vineyard, around 40 years old, covers an area of 30 hectares, planted on clay-limestone slopes facing south.
The grapes were selected manually via sorting table and optical sorting, followed by pre-fermentation maceration at 8 -10 ° C and alcoholic fermentation. Maceration lasted 3 to 5 weeks. Malolactic fermentation took place in barrels. The vinification was carried out entirely on a plot-by-plot basis, along with manual punch-downs. Aging lasted 10 to 14 months in barrels (15% new barrels and 15% second-fill barrels).