The estate is currently 7 hectares, all farmed biodynamically. Within the AOC of Fronsac, Paul Barre makes several different wines. Each wine is from a unique terroir. The Fronsac comes from thirty year old vineyards in sandy clay based soils. The final blend is predominantly Merlot (66%) with the rest Cabernet Franc (26%) and Malbec (8%). Fermentation is started, as with everything in Paul's cellar, with indigenous yeast and the wine is fermented and aged in a combination of stainless steel and used barrels. Sulfur is used but minimally.