Saint Emilion Grand Cru

Fruit from individual plots is processed in stainless steel tanks with temperature control and wooden vats. Gentle extraction achieved by breaking up cap and stirring.

Soil maintenance: A good terroir is not just rich in clay and limestone... It is also one where the soil is worked, well-aerated, and well-protected. Château Daugay decided to use green cover, i.e. letting grass grow between the vine rows. This very natural technique not only protects the soil from extreme weather conditions, but improves the quality of the grapes. Thanks to environmentally responsible vineyard management, Château Daugay helps to protect animal and plant life and reduces soil pollution to an absolute minimum. Leaf thinning: In June, towards mid-véraison (colour change), Château Daugay thins vine leaves to concentrate the grapes and to help them realise their full potential. The bunches are better ventilated this way as well, and take full advantage of the sunshine to reach complete ripeness without any major phytosanitary risks. Green harvesting: When necessary, Château Daugay practises "green harvesting". This traditional method consists of removing bunches of underripe grapes in order to enhance ripening. It results in fewer berries, which means that remaining ones, and the resulting wine, are more aromatic and flavoursome.