Chateau Barouillet has been a family business going back at least eight generations. Vincent Alexis works alongside his father and grandfather to cultivate the land and has pushed the winery into Organic viticulture, starting to convert the soil in 2010 and fully converting all the vineyards by 2014. The domaine controls 45 hectares of vines throughout Monbazzillac, Bergerac Pécharmant, and Cotes de Bergerac.
Grapes are destemmed and direct pressed into stainless steel tanks where they ferment at a cold temperature for about 1 month. The wine is transferred to bottle just before fermentation is complete to finish fermenting in bottle as a pet-nat. The wine is not disgorged and has zero sulfur added.