According to local tradition, a Latin inscription indicates that Château d'Agassac's underground tunnels date back to the 11th century. A document from 1238 shows that one Gaillard de Gassac, vassal of the English crown, lived here. One of the first known lords of the manor, it is nevertheless unclear as to whetever he ever tried his hand at winemaking. In the late 19th century, Agassac's reputation began to spread abroad (it was sold under the names Château Ludon and Château Pomies at the time). The Dutch were particularly partial to this deeply-colored, smooth wine with a delicate bouquet.
In 1996, Château d'Agassac was bought by the Groupama insurance company and totally renoved.

GRAPE VARIETIES
47% Cabernet Sauvignon
50% Merlot Noir
3% Cabernet Franc

AVERAGE AGE OF VINES
20 years

DENSITY OF VINES
6,700 plants/hectare

Pest management.
Traditionnal viticultural practices, including cover cropping.
Bud prunning, suckering, and leaf thinning.

TYPE OF HARVESTING
The fruit is entirely hand harvested.
Merlot is harvested at peak ripeness and Cabernet.
Sauvignon when slightly overripe.
The grapes are first sorted in the vineyard, and then in the winery.

FERMENTATION AND MACERATION
23 temperature-controlled stainless vats.
The wine spends 3-4 weeks on the skins.

MALOLACTIC FERMENTATION
25 % malolactic fermentation in barrel.

12-15 months.
25% in vats with micro-oxygenation and racking,
75% in barrel with bâtonnage - whereby the lees are regularly stirred (50% barrels used for one previous vintage and 25% new barrels).
Coopers  : TARANSAUD, NADALIE, DOREAU, RADOUX, SYLVAIN.

Fining with fresh egg white.
Light filtration.