CRU BOURGEOIS EXCEPTIONNEL

A HISTORY DATING BACK TO 1238

With its château, moat, cellars, vineyards, park, and woods, Château d'Agassac—whose foundations date back to the 13th century—is a preserved site that is unique in the Médoc region.

Local tradition holds that a Latin inscription found in the château's underground chambers dates its construction to the 11th century; however, the earliest historical records date from the 13th century.

Legend does not say whether the first known lord of the estate, Gaillard de Gassac, was a lover of wine. One thing is certain: the vast, elegant cellars adjoining the fortress still house the estate's wines today, bearing witness to an ancestral winemaking tradition—a history that notably included the late 19th-century merger of two neighboring estates: D'Agassac and Pomiès-Agassac. In April 2021, Beautiful Life Groupe confirmed its ambitions in the wine and wine tourism sectors with the acquisition of Château d’Agassac in the Haut-Médoc.

With one of the oldest vineyards in the Médoc, Agassac has chosen to craft wines of authenticity. Avoiding over-concentration and using new oak sparingly, the estate’s team prioritizes a balance between wood and fruit, favoring gentle extraction methods that preserve the fruit’s integrity and the character of the terroir.

Respectful of the natural environment, Agassac has pioneered eco-friendly practices, developed sustainable viticulture, and committed to quality certification.

Surface area: 45 hectares, with 23 hectares in production for the *Cru Bourgeois*
Grape varieties: 50% Merlot, 47% Cabernet Sauvignon, 3% Cabernet Franc

Average vine age: 25 years

Planting density: 6,700 vines/hectare

Sustainable farming: "Terra Vitis" and "HVE 3" certifications (High Environmental Value, Level 3—the highest tier of the standard)

Canopy management: bud thinning, leaf thinning, and green harvesting (crop thinning)

Gironde stone walls, 5-meter high ceilings, brick winery

Harvest: Grapes are sorted first in the vineyard and then a second time at the winery.

Vinification: 23 temperature-controlled stainless steel tanks; maceration for 3 to 4 weeks.

Aging: 12 to 15 months—60% in new barrels (using a gentle, slow, "Burgundian-style" toast that penetrates to the core) and 40% in tanks (to preserve the fruit character).