Located on the highest part (between 50 and 80 meters ) on a gravely-sandy-clayey hilltop, all in one piece, it is located on ancient quaternary terraces corresponding to very heterogeneous gravely-sandy sediments from the Garonne and the Ciron.

Exposure : The château Clos Haut-Peyraguey is facing south and south-east and faces the Garonne and the overhanging hillsides.

The Château Clos Haut-Peyraguey, as the other wines of the appellation, benefits from a particular climate: in autumn there are alternations of sun and mist in the morning, which favour the development of Botritys cinerea inside the grape. Its task is to consume the grape by concentrating the juice and thus augmenting the sugar content. This concentration by the mushroom imparts to our wines specific and very complex characters.
The vineyard covers an area of 17 hectares , of which 12ha are Clos Haut-Peyraguey, 1er Cru Classé, and 9 ha are Haut-Bommes, which, whereas being the older is the “little brother” of the first.

We take great care of our vines. All the soils are regularly worked and looked after (earthing-up, ploughing…). The thinning-out leaves plan is about one meter high, representing 66% of the space between the ranks, which represents the best balance to obtain sugared grapes.

The mineral intakes are calculated for each plot of land individually. The enrichments added are solely organic .

The harvests : they are done manually, in successive “tries” (between 4 and 7 times) to harvest only the most candied grapes, touched by the Noble rot. A first trie is normally done during the second week of September. The other tries will be done according to the evolution of the Botrytis on the candied grapes.
Each basket is inspected before being emptied. Then the grapes are carried to the vat with a lot of care, to avoid damaging the berries. The harvests theoretically end at the end of October.

A third decanting will take place before summer because the Sauterne wines contain about 125 g/litre of sugar which can cause a second fermentation if the decantings are not controlled. We are often surprised by the quantity of mud on the bottom of the vat. A fifth and last decanting is made before the end of the second winter. The wines will be clarified naturally by then.