The grapes for this wine are harvested (by hand) from vineyards that border the Lalande de Pomerol appellation. The grapes undergo a three-day cold maceration; the alcoholic fermentation then proceeds for eight to ten days. The wine is racked several times during its elevage in stainless steel and cement tanks before being bottled after an egg-white fining. The grape composition is predominantly Merlot with a touch of Cabernet Franc in the blend that provides additional structure to the wine. Approximately 8000 bottles are exported under our care for the US market annually. Organic.

The vineyards are situated on the slopes near the picturesque village of Saint Emilion but in the section that borders Libourne and Pomerol. Saint Emilion is a large appellation, with noticeable variation in soil types, over 17 different combinations of soil and subsoils are classified here, resulting in wines that can be very different from one another. At Belregard Figeac, the soil is a deep sand positioned on moderate slopes. Compared to the Médoc, the soils are richer. Vines are more vigorous and require wider spacing, with an average 5000 to 6000 vines per hectare as compared to 9000 to10000 vines per hectare that is common in the Médoc. Merlot predominates at Belregard Figeac, comprising 68% of the vineyards. Cabernet Franc (25%) and Cabernet Sauvignon (7%) make up the rest. The vines are an average 35 years old (as of 2011). The majority of the holdings are situated on the plain of Figeac, certainly one of the most renowned of the various terroirs of St. Emilion, located on the border of Libourne and Pomerol. The Pueyo brothers use traditional vineyard management methods with limited use of chemicals. A team of workers goes through the vineyard in the summer to pull leaves for better aeration and exposure of the grapes. This time consuming task ensures better ripening and helps in disease prevention. The harvest is, of course, done manually.