Harvesting is naturally manual, respecting the integrity of the fruit. Grapes are transported upstairs in small crates to take advantage of gravity and are carefully sorted twice.
They are then put in a latest-generation grape stemmer preserving the quality of the grapes. Every plot is vinified separately in thermo-regulated vats, for the gentle and homogeneous extraction of tannins in the cap.
Since 2015, the use of wooden vats with transparent double staves, designed by Seguin Moreau at the request of Château Dauzac, has provided insight into vinification by going to the heart of the vat, where fermentation takes place.
Cold maceration lasts around eight days and is tailored to each plot and vintage, thus revealing the subtlety and complexity of this exceptional terroir.
The Technical Director and Cellar Manager work particularly on the expression of press wines, with the support of computer-assisted vertical presses that contribute to a meticulous selection process, essential for complex blending.
Château Dauzac rigorously selects, on an annual basis, the wood used by coopers for its barrels; wines are aged for 12 to 18 months in lightly toasted extra-fine French-oak barrels, with approximately 60% new barrels to preserve the integrity of the fruit and produce “vintage wines”.
Château Dauzac is about to become the first Grand Cru wine classified in 1855 that can claim to make 100% vegan wines. D de Dauzac inaugurated this transition in 2016, when the Château used plant paste to replace the egg white traditionally used for fining.
Eric Boissenot, an oenologist with a well-established reputation and expertise, acts as a consultant and contributor for harvesting and blending.