Everything is done each year to reveal the terrroir of Château Jean Faure. Careful sorting and winemaking/maturing practices, fully respecting the grapes, allow the estate to produce highly aromatic wines with elegant tannins. Two important measures are implemented to ensure an accurate selection of the best fruit: handpicked harvesting in small crates and double sorting.

The grapes are maintained intact, manipulated with precaution and gently vinified. Natural winemaking procedures are implemented, without the use of yeast. The vatting period is drawn out, in view of also gently extracting the best aromas from the grapes.

The top parcels are made separately into wine, in order to precisely reproduce the special features of their terroir. The other batches are blended depending upon their standard of quality.

The wines are then matured in French oak barrels for 18 months, with a proportion of new oak (40%). Part of the wine is aged in big containers (demi-muids and casks). Maturing on fine lees conserves the aromatic freshness and bodes well for the wine’s fine potential.