A respect for tradition and quality is what makes Puy-Blanquet special. Instead of following the trend, vineyard manager Pierre Meunier has continued plowing the soils to ensure optimal maturity of the fruit. Green harvesting, leaf cropping and harvesting are done by hand.
The wine is vinified in traditional, cement vats. Malolactic fermentation takes place in vat. The wine is aged in a combination of vats and oak barrels. 80% of the production is aged in vat, 20% is aged in French oak barrels (1/2 are new).