Château Clos Haut-Peraguey. 

The hillside lot was given the name Ch. Clos Haut-Peyraguey and the lot in the valley became Ch.Lafaurie-Peyraguey.

From 1969 Ch. Clos Haut-Peyraguey was under the ownership of a company GFA and since 2002 has been under the management of Martine Langlais-Pauly.

The vineyards cover a surface o 17 hectares of which 12 are 1:a Cru.

The soil is a mixture of gravel and sandy clay

The grapes are pressed very slowly and the juice runs by means of gravitation only down into a vessel buried in the ground.

The juice is left over night for the sediments to fall to the bottom.

The juice is then moved to vats (50% new and 50% old) for fermentation at a temperature of 21 to 22 degrees centigrade.

At the time when the alcohol content reaches 12%, the mash is moved to a tank, where the fermentation process is finalized at 13 to 14 %.

The wine is then allowed to mature for 20 months and finally the wine is then allowed to settle and clear in vats.