The merging of The River Garonne and its colder tributary The Ciron creates a microclimate which accounts for the autumnal climate of early morning mists followed by bright sunny days.

Consequently, botrytis cinerea, a microscopic fungus, finds itself in ideal conditions to develop on the grape berries causing an evaporation of the berries' water content. This phenomenon is known as Noble Rot ("Pourriture Noble").

The three traditional grape varieties of the Sauternes are: Sémillon, Sauvignon and Muscadelle.

At Chateau La Tour Blanche they are to be found in the right proportions: 78% Sémillon, 16% Sauvignon and 6% Muscadelle.

It is the combination of this vine population along with the soil structure and, above all, the secrets of winemaking that result in these three varieties producing a unique and harmonious blend.

At Chateau La Tour Blanche, in the entire appellation likewise, the harvest is done manually and over a series of selective pickings. This means that the grape-pickers must go through the rows of vines several times (five to six times on average) picking each time only the bunches of grapes, or even just the individual berries in some cases, that have been sufficiently affected by botrytis cinerea.

The 14,5 hectares of vines of Château La Tour Figeac are located between Château Cheval Blanc in the East, Château Figeac in the South and the highly regarded Pomerol appellation to the West. The warm gravel- and sand-clay-soils, which retain the heat of the day and release it slowly over night, tend to produce early-maturing, very ripe grapes. The resulting wines show a natural elegance and concentration, and reflect all facets of the two grown grape-varieties, Merlot (60%) and Cabernet Franc (40%). The winery's classification as a "Grand Cru Classé de Saint-Emilion" values not only the quality and distinction of the terroir, but also of the resulting wines.

Upon arrival Otto M. Rettenmaier quickly installed a new winemaking-philosophy. Innovation as well as a return to the roots of viticultural practices became equally important, and while the former led to a complete renovation of the cellar, the latter made him adopt biodynamic techniques - but in an eclectic, flexible way, avoiding all dogmatism.

 The resulting changes would not have been possible without the enthusiasm and professional approach of the team. United in their goal to produce wines of the highest quality, which fully express the unique character of La Tour Figeac's terroir, they now measure and time all vineyard operation according to close observations of the vines. Traditional ploughing methods as well as manuring are restored to their former importance and the care for the plant itself is enhanced: it's vitality and balance is maintained and furthered through the exclusive use of products sanctioned for the organic agriculture as well as self-made herbal brews. A thus reinforced natural balance of the vineyard as well as low yields allow for ripe, clean and healthy grapes, which clearly reflect their terroir. They produce great wines of typicity, concentration and character.

To enhance this expression of the terroir is, of course, also the aim of the vinification and ageing process.
 From the vineyard to the vats the grapes are therefore treated with the utmost care and delicacy, as to preserve them as undamaged as possible and thus allow for a gentle alcoholic fermentation and further maceration. Similar care is given to the long smooth ageing process which takes place exclusively in traditional French oak barrels (barriques). The wines shall not be altered in their taste but further developed and enhanced in such a way, that the terroir will clearly stand out of the overall impression and be fixed for the wine's entire life.

Due to their roundness and finesse, the wines of Château La Tour Figeac inspire already when young, yet the incredible power of their structure and body suggests an enormous ageing potential.
The complex bouquet is characterised by the inte