The vineyard of Châteaux Verdus and Bardis overlooks the Gironde in the south-east of St Seurin de Cadourne in front of St Estephe. Since 1745, the vines have always been planted in the same soil, whose quality was already known ,as the classification made by W.Franck in 1853 shows it. The vineyard has been planted with a large majority of Cabernet-Sauvignon, added to Merlot, Petit-Verdot, and recently Carmenère, to obtain the specific wines that have made the Médoc so famous.

Soils and Subvsoils: the soil is made with gravels, some of which are a little bit clayey, with a natural drain. This enables the vine to draw the nutritional elements from deep sub soil in order to produce qualitative grapes.

Surface (1999) : 13 ha.

Density of the vineyard : traditional way of planting, with tight rows, and many stocks an hectare.( 7000 to 9300)

Average age of the vineyard : From 3 to 40 years old, 45% of which over 20 years old.

Average production : 85000 bottles.

Grape varieties : in the tradition of Médoc, the vineyard is made up with 4 grape varieties, as Médoc wine is a subtle blend of them
- Cabernet-Sauvignon: 65%, it is deeply coloured and aromatic, and its tannin gives wines a remarkable ageing potential.
- Merlot: 31 % , although it has less nose and a reduced lasting potential, it contributes essential fruity aroma as well as roundness and softness.
- Petit-Verdot: 3%, gives to wine body and colour.
- Carmenère: 1%, (now in use again since1999), it gave Medoc its fame from 1600 to 1850. In spite of a low production, it contributes a very tiny spicy aroma.

Harvest : 60% machine made, this technique helps the owner to choose the best period in connection with the maturity of each parcel. The oldest vineyard (30 years old) is hand-picked by a group of pickers who are for a majority our customers. This part of the crop is used to make a specific vintage; that’s why the oldest vines are being harvested that way. This specificity will gradually apply to the vines coming of age.

Control of the temperature : by streaming.

Length of time in the vat : after the fermentations, the wine is left on the skins in order to extract colour and tannin. This will last for 30 to 40 days. Maceration is a process that gives the wine the possibility of ageing. .

Ageing period : lthe greatest wines of Médoc are let in oak barrels for 10 to 18 months. This period is necessary for the wine to reach perfect maturity before being bottled.

Kind of selling : 80% in bottles.

Trading : direct trade from the property, mail trade, wine merchant.

Exportation : 30% to Switzerland, E.E.C., in 1998.