Philippe Teulier's vines lie at elevations as high as 450 meters on a few different hillsides that surround the village of Clairvaux. Much of his vineyard is terraced and the soil is an iron rich clay known locally as 'rougier' with outcroppings of limestone. His wines are made from one grape type, the local grape of Marcillac, Fer Servadou. The grape bunches are hand harvested and after being de-stemmed they are fed into fermentation tanks using gravity flow. The fermentation lasts 21 days with the juice being pumped over the cap during the first 6 days. The wine is aged for 6 months in large oak and chestnut barrels which range up to 200 years old.
