A Fourth Growth from the Bordeaux 1855 Classification, parts of the Chateau and its vineyards date back to the 12th Century.
In 1999 the Chateau was acquired by Bernard Magrez who owns among other properties Chateau Pape Clement. Since taking over the vineyard was expanded to the current 73 hectares, and a higher percentage of Merlot was planted in the vineyards.
Located in the west of the Saint Julien appellation the Chateau produces both white and reds, but only the red can carry the AOC Haut Medoc on its label.
Around 180,000 bottles are produced every year of the Grand Vin.
In 2019 the blend was 50% Merlot, 50% Cabernet Sauvignon
A first sorting of the fruit is done in the vines followed by a manual sorting on a vibrating sorting table. High-frequency de-stemming using a Pellenc de-stemmer, then densimetric berry sorting. The berries are cooled using a cryogenic tunnel (injecting a liquid nitrogen spray). Transfer to vats by gravity-flow using a mobile bin.
Vinification in small-sized oak and concrete vats. Pre-fermentation cold soak (8°C). Completely manual pigeages. Low temperature alcoholic fermentations (28°C).
The wine was matured for 16 months in 30% new oak barrels.