Covering 45 hectares of clay-limestone soil in a single plot, Argadens is superbly well situated on one of the highest hills of the rolling Entre-Deux-Mers wine region (one of the five highest points, in fact, of the Gironde). The vineyard is thus extremely well drained and extremely well exposed to the sun and the air. Only 3 ha of the 45 ha planted are dedicated to white varieties.
The Sémillon is pressed immediately, while the Sauvignon Blanc undergoes skin maceration, after which they are fermented in medium-toast new oak barrels. At the end of the fermentation, the wines remain on full lees, which are stirred 2 or 3 times a week for 3 or 4 weeks. When the heavy lees sediment has been removed, the wines spend a further 2 to 3 months on fine lees, with weekly stirring, until they have taken on the required richness and complexity. At this point they are racked off for the final time and put into vat, where they are blended to obtain a balance of structure and aroma.