The estate’s two greatest assets lie in the quality of its terroir (its total natural environment) and in its precious stock of old vines. The terroir, with its warm soils made up of deep, well-drained gravels and copious amounts of sunshine, is distinguished by its early-maturing character and Agassac is often the first estate in the area to begin harvesting. The vineyards, made up of two enclosed areas totalling 42 hectares, is essentially made up of long-established vines – an average of 40 years old for 22 hectares of it – that constitute the qualitative heart of production. Since 1997, the course of matters has shifted with the uprooting of several less-valuable plots and the planting of Cabernet vines in the best and hitherto unexploited gravel soils. In the light of these changes, the vineyard currently comprises 50% Merlot, 47% Cabernet Sauvignon and 3% Cabernet Franc.