The cellar

Château Doyac is vinified in a classic way on the advice of the well known oenologist Eric Boissenot and his partner Marco Balsimelli. The  vinification is carried out in thermo-regulated stainless steel tanks.  Attention is mainly paid to controlling temperatures and gently extracting  phenolic compounds, in ordre to favor the finesse of the tannins.

The  concentration is natural due to the limited yields. Alcoholic fermentation  is carried out by indigenous yeasts which come directly from the vine.  Grapes collected before harvest are pressed and the must obtained will  spontaneously ferment. Indeed, in biodynamics, very few inputs are  tolerated in the wine, only the sulfur correction being allowed during  vinification.

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Aging in barrels

Aging takes place in barrels for 12 months, of which 20%  are new barrels each year. As the sandstone and  terracotta amphorae test has proven to be very  qualitative, the pool of amphorae will expand in the future  to reach 25% of the entire pool of barrels and amphorae.

The blending

The Château Doyac blend is made from 75% Merlot and  25% Cabernet Sauvignon. The new Cabernet Franc  plantation will go into production in 2020 to reach eventually  an amount of 30% with 60% Merlot and 10% Cabernet  Sauvignon.

 

Due to its blend, Château Doyac offers a lot of ripe red fruit, the aging in barrels contributes to the elegance of the wine. This blend gives the wine a lot of roundness and allows it to be  tasted well relatively young.

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