Margaux

White meat, poultry, red meat, game, cheese

100% in French oak barrels (of which 65% are new) for 15 months with racking, depending on tasting results

Harvesting: by hand in small bins and table sorting before and after destemming Vinification: use of a gravity-flow cellar to supply the fermenting room Fermentation: in wooden casks with dual transparent staves having allowed us to rethink our method of pumping-over and optimise macerations.

Château Dauzac, Grand Cru Classé of Margaux in 1855, has the privilege of having a single vineyard of 49 hectares: 45 hectares in the Margaux appellation and 4 hectares in the Haut-Médoc appellation. Located near the Gironde estuary, whose influence on the vineyard ecosystem is crucial, the area is protected from ocean winds and by its privileged location in the heart of a group of 120 hectares up close and forests.