Château d'Agassac

Founded to local tradition, a Latin inscription founded in the underground galleries of the Château dates its construction back to the XIII century. The legend fails to say, however, whether the first of its known lords of the manor, Gaillard de Gassac, was a lover of the product of the vine. One thing that is certain is that the vast, elegant cellars adjoining the fortress are still home today to the wines of the estate and testify to an ancestral vine-growing tradition, one of the recent characteristics of which was the joining at the end of the 19th century home of two neighbouring estates : D'Agassac and Pomiès-Agassac.

Surface : 43 hectares

Grape varieties : Merlot 50% / Cabernet Sauvignon 47% / Cabernet Franc 3%

Average age of the vines : 25 years

Density of vines : 6700 plants/hectare

Crop management : certifications "Terra Vitis" and "HVE 3" - High environmental value level 3 (the highest level of standard)

Work in the vineyard : bud prunning, leaf thinning, and bunch thinning

The grapes are collected by hand and carefully selected. The frames are completely removed. The grapes are extracted as carefully as possible, aiming for a supple and softer style typical of the area. After fermentation, 75% of the wine is matured in small oak barrels, 25% of which are new.

Harvest : by hand with two sortings – both in the vineyard, and in a sorting table on the winery.
Wine making : 23 temperature-controlled stainless vats ; the wine spend 3-4 weeks on the skins
Ageing : 12 to 15 months, 60% in new barrels and 40% in stainless vats (for the preservation of the fruit).