It was in 1955 that Marcel Dassault, CEO of the eponymous group, acquired the then-abandoned Chateau Couperie with the ambition of magnifying this exceptional terroir located on the northern side of Saint-Emilion. Following significant renovation work, the former property, now rebaptized as Chateau Dassault, was promoted to Classified Great Growth in 1969.
The Chateau Dassault vineyard covers 24 hectares, of which 16 are used for production. Aged by 26 years on average, the vines are planted on a terroir made up of sandy-clay, clayey-sand and clay on "molasse du fronsadais". Certified HVE (High Environmental Value) Level 3 and ISO 14001, the vineyard has been subject to shallow tillage and plot-by-plot grassing.
Winemaking and aging
Manual harvests followed by optical sorting. Gravity-fed vatting. Winemaking is carried out on a plot-by-plot basis in thermoregulated concrete vats and fully in barrels. Aging lasts, depending on the plot, between 12 to 16 months in barrels (60% new, 33% of one previous wine) as well as in amphorae (7%).