La Louvière vineyard totals 61.5 hectares, with 13.5 for white varieties and 48 for red; the soils are mostly gravel, with some areas of limestone. The vines have an average age of approximately 22 years, and are planted on 101.14, Riparia gloire and 3309 rootstocks at a density of up to 8500 vines/ha. With regard to the white varieties, Sauvignon Blanc accounts for 85% of the vineyard, with 15% Semillon; these are harvested by hand in several tries before fermentation in oak barrels at a temperature of up to 23ºC, before 12 months ageing on the lees with bâtonnage. The red varieties include 64% Cabernet Sauvignon, 30% Merlot and 3% each of Cabernet Franc and Petit Verdot. After harvesting by hand these are fermented in a mixture of stainless steel and concrete tanks, with temperatures allowed to rise to 30ºC. The wine then sees up to 12 months of oak, up to 75% new each vintage, before an egg white fining and bottling. The grand vin, be it red or white, is Chateau La Louvière, and there are second wines in both colours named L de Louvière. The whole process is overseen by cellarmaster Olivier Cornu, with consultation from Denis Dubourdieu on both the red and white fermentations.

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