In 1955, Marcel Dassault, the CEO of the eponymous group, acquired the then abandoned Château Couperie. Marcel Dassault's ambition was to produce a fine Saint-Emilion wine that would enhance the full potential of this exceptional terroir, situated on the northern slopes of the appellation. Following major renovation work, the old estate, now renamed Château Dassault, was classed as a Saint-Émilion Grand Cru Classé in 1969.
The vineyard of Château Dassault covers an area of 24 hectares, 20 of which are used for the production of wine. The vines are 26 years old on average and are planted on a terroir composed of sand and on Fronsac ''molasses'' clay. The soil is worked on the surface and the vines are grassed.
Vinification and ageing
Manual harvesting followed by optical sorting. Vatting by gravity-flow. Vinification is carried out on a plot-by-plot manner in temperature-controlled concrete vats and entirely in barrels. Depending on the plot, the wine is aged for 14 to 18 months in barrels (70% new, 30% first-fill).
Cabernet Franc (20%)
Cabernet Sauvignon (6%).