Our Philosophy

The land is our wealth… It has been passed down to us and we will pass it on to future generations.

Château de Pressac Daignac has been certified High Environmental Value since 2021 in order to best promote its terroir while respecting quality and the environment.

The grape varieties

WHITES

On 2.5 hectares, there is 25% Sauvignon, 25% Sémillon and 50% Muscadelle. The average age of the vines is 60 years!

RED

On 10.5 hectares, there are 85% Merlot, 5% Cabernet Sauvignon and 10% Malbec. The average age of the vines is 35 years.

Vineyard management

The vines are worked in a reasoned manner, without systematic fertilization with total grassing, phytosanitary control at a minimized dose and pruning of the vines in single or double guyot.

Throughout the seasons, the vine continues its cycle and each stage of its development corresponds to a “method” carried out manually for each vine:

– Pruning which takes place in winter when the vine is “dormant”.

– Wood removal: dead wood is removed and placed on the ground in the middle of the row while waiting to be crushed.

– Carassonage: the plots of vines are carefully maintained: stakes and wires are replaced if necessary. We use acacia stakes from the property only.

– Wedging: we attach the vine shoot to the wire in order to wedge the vine and ensure that it remains in the row.

– Folding: the aste (the main pruning wood) is folded and attached horizontally to the wire.

– Disbudding: each vine is cleared of shoots or suckers: this allows for better health of the vine and better control of its vigor.

– Lifting: the wires (lifters) are raised to support the vine branches throughout their growth so that they grow straight and allow a maximum amount of light to pass through to the grapes which are already well formed.

We work with the Enosens laboratory in Grezillac. The winemaking process is precisely managed with analytical monitoring and daily tastings to get the most out of the harvested grapes.

Winemaking

THE RED

We produce a Bordeaux Supérieur AOC with grapes harvested at optimum aromatic maturity. The grapes are crushed and destemmed then placed in vats. Fermentation takes place in stainless steel vats and the maturation period is 15 to 25 days depending on the vintage. The wines are aged for 12 months in vats or barrels with regular racking to provide the oxygen necessary for the development of the tannins.

This wine should be served at a temperature of around 18/19°. It goes well with poultry, red meats, dishes in sauce and cheeses.

THE WHITE

We produce a dry white AOC Entre-Deux-Mers or white Bordeaux wine with 3 white grape varieties: muscadelle, sauvignon and sémillon.

This dry and fragrant white is harvested at optimum maturity, with gentle and slow pneumatic pressing, low temperature fermentation and aging on fine lees.

It will be served at a temperature of 9 to 11° and can be consumed as an aperitif, with seafood and fish but also with white meats and certain cheeses.

THE ROSÉ

The grapes (Merlot or Cabernet Sauvignon) are harvested by hand, destemmed and then pressed. Then, the Merlot is vinified with low temperature fermentation to preserve its delicate aromas of small red fruits.

THE CREMANT

The manual harvest takes place at the end of August because the grapes must be less sweet and more acidic than those used for dry white wine.

The grapes are pressed whole in a pneumatic press in stages.

The musts are vinified at a low temperature and once the alcoholic fermentation is complete, the wine is transported to the Haux cellars to begin their fermentation.

The bottles remain at least 12 months in the cellar before being ready to taste.