In keeping with the Médoc tradition, the vineyard with a planting density of 10,000 vines per hectare is made up of 69% Cabernet Sauvignon, 29% Merlot and 2% Petit-Verdot grapes. Yields are naturally limited by a strict cultivation policy, implemented upstream so there is no need for green harvesting.
The work accomplished for more than 30 years, with the implementation of new techniques, has enabled the property’s vineyards to produce complex and superior-quality grapes. Surveys and cross-sections at a depth of three metres have made it possible to identify homogeneous plots and adapt the choice of grape varieties and rootstock all while implementing management practices tailored to each plot. Meteorological sensors for every unit of land and a weather station constitute precise decision-making tools.
Château Dauzac is engaged in highly integrated farming using organic fertilizer. The ecological control of grape berry moths, introduced around 20 years ago, has prevented the need for insecticides. Grass is grown on some plots to better regulate the water supply. A gradual shift is occurring, to migrate to the very best of biodynamic agriculture with the ultimate aim of using techniques that best respect our terroir.
“Double Guyot” pruning with disbudding is used and significant “green” work is undertaken manually to achieve a uniform degree of ripeness.