Winemaking at Château Peyfaures harks back to a time before modern, large-scale productions, favoring instead the techniques used by the countless generations that originally brought fame to the region.

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Grapes are gently crushed in a traditional basket press to emphasize aromatics and avoid harsh green notes. Because terroir is about more than simply grapes and soil, spontaneous fermentation is encouraged, utilizing the natural, indegnous wild-yeast found in the winery rather than adding a culture formulated in a lab. The wines are a product of confidence, the acknowledgement of how little must be done to allow the fruit to shine. Minimal manipulations allow the excellent vineyards to show their unique character. The varied soils on the gentle slopes facing the top sites of Saint Emilion give the resulting wines a layered complexity.