The expertise

Château Cissac is deeply rooted in the heart of the Médoc. 
 Adjoining the prestigious Saint-Estèphe and Pauillac appellations, Château Cissac's terroir spans about sixty hectares. Predominantly composed of sandy gravel overlying clay-limestone soil, it extends in a single tract of land, sheltered by the village of Cissac and the surrounding forests.

Encépagement propriété
65% cabernet sauvignon, 24% merlot,
9% petit verdot, 2% malbec
Surface : 58 ha 54 a 99 

The vineyard

 For over 20 years, Château Cissac has been committed to an approach centred on ecology and respect for the environment.
The estate organises its production in harmony with the local natural ecosystem. 


The work in the vineyard now also relies on: 

  • animal traction for young plantations (vineyard ploughing, ridging, harrowing) through a partnership with the company Cheval du terroir and their draught horses, Reine and Surprise.
  • eco-grazing, where a flock of sheep maintains the meadows and vineyards during the winter. This gently complements the work in a virtuous cycle throughout the year,

  • planting hedgerows and trees to promote biodiversity across the estate's terroir,
  • annually placing beehives in the chateau's park to produce honey from various species including lime and acacia trees.


The approach to protecting the vineyard from a plant protection perspective aligns with our overall strategy. This includes the use of certified organic and biocontrol treatment products, employing sexual confusion techniques across the entire property, soil cultivation to avoid chemical weeding and keeping the neighbouring community regularly informed. 

The winemaking process

Thermoregulated stainless steel and wooden fermenting rooms
A stainless steel fermenting room dating from 1999, equipped with custom-made tronconic vats ranging from 80 to 150 hl, modelled on wooden vats, is used for precision work during parcel selection.
A wooden fermenting room, updated in 2012 based on Louis Vialard’s original design dating from 1950, features 10 wooden vats ranging from 110 to 190 hl, is used for gentle vinification.

The ageing process

The barrels
The first wine of Château Cissac is aged in French oak Bordeaux barrels, with 20% to 30% of the barrels renewed each year.

In its commitment to innovation and the search for quality, Cissac explores complementary ageing options:
7.5 hl amphorae to preserve the fruitiness and primary aromas of each vintage.
Small 20 hl wooden vats for longer ageing and to isolate grape varieties such as Petit Verdot.