Covering 26 ha in a single plot of upper terrace Pomerol terroir, Château Gazin was acquired in the early 20th century by Louis Soualle, today it is managed by the fifth generation of his descendants.

Originally on the site of the "Hospital of Pomeyrols", built by the knights to receive pilgrims on the Santiago de Compostela route, Gazin’s terroir consists of the clay-gravel subsoil, planted with 90% Merlot, 7% Cabernet Sauvignon and 3% Cabernet Franc. The average age of the vines is 35 years and they are planted with a density of 5,500 to 7,000 per hectare. The vines are cultivated using traditional growing methods and an environmentally-friendly approach with ploughing, organic fertilizers, minimum use of pesticides.

Harvest is carried out by hand, with grapes undergoing an initial sorting in the vineyard, before two further sortings take place in the vat room, both before and after de-stemming. Alcoholic fermentation takes place in small concrete vats, separated by grape variety and plot, the juice and skins are then left to macerate for two to three weeks. Maturation takes place in 50% new oak barrels for eighteen months.