
Since it was taken over by Marcel Dassault in 1955, Châterau Couperie has taken the name Château Dassault. Since then, it has continued to progress thanks to regular investments in the vineyard and cellar and the experience of the men and women in charge of the Château.
The first requirement is that of perfect phenolic ripeness, from the skin of the grapes to the seed and the quality of the berries: this is obtained thanks to the rigorous tasting of the berries on all the plots and then the first manual sorting followed by optical sorting, which Château Dassault was one of the first to adopt. Vinification is carried out in plots and is carried out in small thermo-regulated concrete vats and, for the most representative batches of the property, in barrels. The malolactic fermentation is carried out in new barrels for part and the wine is aged in these barrels for 14 to 18 months.
A Grand Cru Classé of Saint-Emilion, it covers 24 hectares on the northern slope of Saint-Emilion, planted mainly with Merlot (75%) as well as Cabernet Franc (19%) and Cabernet Sauvignon (6%). It produces 70,000 bottles per year, including 25 to 35% of Dassault's second wine, "D". Yields are 27 hl/ha for the Château and 38 hl/ha for the second wine.
There is 1 product.