The 25 to 30 years old Cabernet Sauvignon (48%) and Merlot (52%) are harvested at full maturity, producing an average yield of 48 hectolitres per hectare. On arrival at the cellar the grapes will be sorted and destemmed. Before the fermentations, a skin maceration at a cold temperature will be carried out for 4 to 5 days to extract extra colour, flavours and improve the overall structure of the wine. Then the fermentations in stainless steel vats will last 3 weeks for the Merlot and 4 weeks for the Cabernet Sauvignon at 28°c. The two grape varieties are then aged separately in French oak barrels for 12 months with 25% of new oak each year. After ageing, the Cabernet Sauvignon and Merlot will be blended together. The production is about 3,300 cases.
Château Le Bruilleau is located south of Martillac in the southern part of the appellation Pessac-Léognan in the commune of St-Médard d'Eyrans. Nadine and Serge Bédicheau represent the 4th generation, their son is also involved in the runing of the estate.