The vine is a liana that naturally climbs up trees to spread out and catch the sunlight. To help with its growth, we trellis the vine so that it stands well in a row and maintains its upright position. We then trim the vine by cutting it back on the sides and top to facilitate

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A true ambassador for Dauzac, Katerina promotes the Château on a daily basis. Discovery, sharing and conviviality are the key principles of this passionate young woman who is committed in maintaining the highest hospitality quality. Let’s meet Katerina, who has been working within the wine tourism team for the past 6 months. How did you

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The cellar master watches over centuries of tradition and is constantly preparing for the future. From the arrival of the grapes to the bottling, he is the one who looks after the wine. Let’s meet Frédéric Bénour, cellar master at Château Dauzac for over 25 years. How did you come to work at Château Dauzac?

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It is in the herb drying room that our oenologist Cécilia Trimaille dries her plants for the phytotherapy applied to the estate’s vines. Château Dauzac has been reinforcing the immune defences of the vineyard by using decoctions, herbal teas, infusions and plant purines for over 5 years. In this way we give the plant an

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Valérie Rajkov, our admin manager, tells us about her job and the challenges she faces on a daily basis. HOW LONG HAVE YOU WORKED AT DAUZAC? I joined the Château Dauzac team in June 2017. It seemed appropriate to complete my career as a sales assistant in the wine trade by joining a wine estate

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The fourth edition of the Bordeaux Engaged Vineyard Awards unveiled its winners on May 17th at the Cité du Vin. Large châteaux, small family-run wineries, cooperatives, wine merchants, from the left and right bank as well as the Entre-Deux-Mers were represented. Several criteria were taken into account, among the 294 entries received: originality and personality,

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What do you know about biodynamic viticulture? We use two main biodynamic preparations at Château Dauzac. Last week, our teams participated in a workshop organised by the Aquitaine Biodynamie association in order to make these two preparations. 1. Horn manure known as “500”. Horn manure is obtained by fermentation in the soil, during the winter

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Today at Château Dauzac, a cheque was handed over to the Ukraine Amitié non-profit organisation, in the presence of Mr Thibier, sub-prefect of Lesparre-Médoc and Mr Despax, ambassador and diplomatic advisor to the Prefect of the region and Angélique de Lencquesaing, managing director of iDealwine. The strong mobilization of the The important involvement from the

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Cécilia Trimaille, a passionate oenologist with more than 11 years experience, joined Château Dauzac in January 2022. She has integrated perfectly into the team thanks to her sense of observation and her professionalism. Cécilia tells us in a few words her vision of Dauzac… Hello Cécilia, can you describe your job ? It’s agriculture in the

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