Terrebrune's vineyards span 30 hectares in Ollioules, on the eastern side of Bandol, nestled between the Mediterranean Sea and the Gros-Cerveau massif. The estate rests upon the Triassic geological formation, a rarity in the appellation: the surface reveals limestone pebbles embedded in brown clay that inspired the domaine's name; beneath lies filtering calcareous marl and fissured blue limestone bedrock. The vines, averaging 25 years of age for the red, drive their roots deep into these fissures. The Mediterranean microclimate, tempered by direct maritime influence and the Mistral wind, imparts a distinctive freshness to the wine.

The estate is farmed under certified organic practices, with no herbicides: regular ploughing and hand-hoeing between the vines. Mourvèdre is gobelet-trained, while Grenache and Cinsault follow Royat training. Yields are strictly controlled through green harvest, maintaining the principle of one vine per bottle. Manual harvest with sorting in the vineyard. Gravity-fed vinification after gentle crushing, without pumping to preserve berry integrity. Total destemming. Fermentation in temperature-controlled stainless steel tanks for approximately 20 days, with pump-overs and punch-downs. Following pneumatic pressing, the wine completes malolactic fermentation in 40 to 60-hectolitre oak foudres. Aged 18 months in wood, then bottled at the estate and refined in dark, humid cellars before release.