[2] His sons Fernand and Henri Woltner were innovative vintners and produced a dry white wine considered the best in Graves, among the reasons behind the latter's reputation as a "wine-making genius".
Its slow-maturing characteristics have been compared to the best of white Burgundies, and the richness akin to a fine Montrachet.
[4] Following the death of the Woltner brothers in 1974, the production was managed by Françoise Woltner and Francis DeWavrin until the family eventually sold their estates in 1983 to the Dillon Family, owners of Château Haut-Brion since 1935, uniting four Haut-Brion chateaux under Domaine Clarence Dillon.
[6] During the final stage of the Laville Haut-Brion era, the vineyard area extended 3.5 hectares (8.6 acres) with a grape variety distribution of 70% Sémillon 27% Sauvignon blanc and 3% Muscadelle.
Of the grand vin Château Laville Haut-Brion there was annually produced an average 1,000 cases (90 hL) of dry white wine.