The cellar
The wines of château Doyac are vinified in a low-intervention way with the advice of the well-known oenologist Eric Boissenot and his partner Emilio de Longhi. 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. In biodynamics no input is allowed in the cellar, only a low sulfur correction before bottling.
Aging in barrels
Aging takes place during 12 months in Bordelaise barrels, oak tanks and amphorae. As the aging in sandstone and terracotta Tava amphorae has proved since 2018 to be very qualitative, the pool of amphorae in the aging process has increased up to 25%. Clémence tastes each year the wine aged in amphorae and is amazed by the pure fruit taste, the energy and the cristalline effect in the wine.
The blending
The Château Doyac blend is usually made of 60% Merlot, 35% cabernet franc and 5% cabernet sauvignon depending on the vintage and the weather during the season.
The aging in oak tanks, barrels and amphorae contributes to the elegance of the wine.
The blend of château Doyac offers each year a lot of ripe black fruits and gives the wine the roundness that allows it to be enjoyed in its youth.