The vineyards at Cantemerle expanded from 33 hectares to their current size, 87 hectares of Haut-Médoc vines, with silica and gravel soils, and a planting density of 9600 vines/ha. Cabernet Sauvignon and Merlot account for 50% and 40% respectively, with the remainder split equally between Petit Verdot and Cabernet Franc; the vines average 30 years of age. There is a green harvest, and leaf thinning is practised, and eventual yields are up to 55 hl/ha. Selection is achieved in the vineyard, using four sorting tables. On arriving at the winery the grapes are 100% destemmed before up to thirty days maceration and fermentation in conical wooden vats for the best parcels, stainless steel for the rest. A practice unique to Cantemerle is selective devatting, by which only the middle section of the cap is pressed. The upper layer, which includes oxidised grape matter, and the lower layers of pips and other materials, are not included. The wine then sees a year or so in oak with 50% new barrels each year, and only a light fining, no filtration, before bottling. The resulting grand vin is Chateau Cantemerle, with annual production 25000 cases. In addition there is a second wine, Les Allées des Cantemerle, of which 12500 cases are typically produced.