Clos Haut Peyraguey 's vineyards are situated at the highest point of the Plateau of Bommes, opposite Château d'Yquem, and adjacent to several First Growth estates such as Château de Rayne Vigneau and Château Sigalas-Rabaud. The vineyards cover 12 hectares, with 8 hectares located near the Ciron River. The soils, composed of gravelly sandy loam and a subsoil of clay, are ideal for growing Semillon and Sauvignon Blanc, with vines averaging 35-40 years old. Most of the vineyards face northeast, enjoying ample sunshine and morning mist, which promotes perfect grape ripening and the growth of Botrytis cinerea, a fungus that imparts the unique style and flavor to Haut-Pierre's botrytized sweet white wines. Furthermore, the estate limits the number of vines planted to better control grape quality and manage harvesting.

In terms of management, the winery practices sustainable farming, ensuring a green and pollution-free vineyard environment, thereby enhancing the quality of its wines. During harvest, the winemaking team walks through the vineyard multiple times and hand-picks grapes perfectly infected with Botrytis cinerea (noble rot). The harvested grapes are then gently and slowly pressed in a pneumatic press to better extract the flavor compounds. Notably, the winery uses gravity flow, allowing the grape juice to flow naturally from one winemaking stage to the next, a method that maximizes the preservation of the wine's natural flavors. The pressed grape juice is first racked to filter out most of the skins and pulp before being placed in temperature-controlled fermentation tanks at 22 degrees Celsius for batch fermentation for 15-20 days. After fermentation, each batch of wine is aged separately in oak barrels with 20% new barrels for approximately 20 months. During aging, staff regularly taste each batch to monitor the quality of the wine. Finally, the winery strictly adheres to quality standards during bottling, typically 22 months after the grape harvest. Furthermore, Château Haut-Brion employs the renowned "flying winemaker" Michel Rolland as its winemaking consultant.