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 winemaking is carried out in thermo-regulated stainless steel tanks. Attention is mainly paid to controlling temperatures and gently extracting phenolic compounds, in order 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.

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 25% with 60% Merlot and 15% 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.