Soils are deep weathered granite, with sandy loam on the lower slopes.
Cabernet Sauvignon, Merlot, Syrah, Cabernet Franc, Malbec, Alicante Bouch , Mourv dre and Tempranillo are trained on wire excepting the oldest vines which are still headpruned. For Mont du Toit, fully ripe grapes are selectively harvested and carefully crushed, moved at all stages by natural gravity flow. Fermentation in tank is followed by malolactic fermentation and maturation in French oak barriques, one-third new, for 22 months. Mont du Toit is based upon Cabernet, Merlot and Syrah with smaller amounts of the other planted varieties. Le Sommet, with primary emphasis on superripened Syrah, will be sold mainly as futures beginning with the 1998 harvest.