Château Dassault
 

Vat : Concrete vats, small capacity thermoregulated

Vinification : By plots, cold pre-fermentation maceration then malolactic fermentation in barrels

Barrels : 75% to 90% new oak barrels, from central France

Ageing in barrels : 15 à 18 months

Fining : Eggs white, only if necessary

The small batch vinifications have just recently been coupled with complete barrel fermentation of the property’s most representative batches to enhance and respect our terroir

Annual production : 70,000 bottles for the Château Dassault and 40,000 bottles for the “D” de Dassault (second wine)

History  
The vineyard  
  The vinification  
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L’abus d’alcool est dangereux pour la santé, à consommer avec modération