Situated at an altitude of 110 metres on the edge of the plateau, its temperate climate is very favourable to vine-growing. The other very important factor is Branda's subsoil. It has the same characteristics as the Saint Emilion grands crus. It is one of the elite terroirs made up of this limestone slab formation from the Tertiary period. In geological terms, this translates into asteriaceous alterites and Upper Stampian facies. Behind all this complex terminology, there's only one thing you need to remember: Branda is an exceptional area. A few years ago, Professor René Pijassou spoke of Branda as being destined to produce only great wines. When Guy Benjamin bought Branda, he took up Professor Henri Enjalbert's analysis: "For vines, the only good terroirs are red sandy-clay formations, not very thick on limestone. On these terroirs, the vine produces less and makes great wines". Branda is one of these exceptional terroirs.