In March 2005, Silvio Denz acquired it.
Fragrance designer, wine lover, owner of Lalique, he is also the owner
of two wine merchants in Switzerland (Zürich) including "Denz Weine" and
Montepeloso in Italy (Tuscany). It is also associated in the Clos d'Agon, Spanish vineyard (Catalonia).
Passionate about art, especially René Lalique's creations, he decided
by buying Château Faugères to rely on exceptional limestone and
clay-limestone soils to bring the wines of Château Faugères to the
highest, by multiplying the research efforts of quality and promoting
the expression of the great terroirs of Faugères. In 2012, Château Faugères becomes Grand Cru Classé of Saint-Emilion.
The Château Faugères is made up of 37 hectares homogeneous of the most
beautiful soils of Saint-Emilion: its vines are located on the limestone
plateau composed of calcosols on limestone with asteri dating from the
lower Oligocene, and on clay-limestone slopes facing south-west. South
is in circus, made up of calcosols on clay and limestone mollasses of
the Upper Eocene and the Oligocene. This land cultivated in sustainable natural viticulture has always been the object of great respect from its owners.
It is this beautiful terroir that Silvio Denz has chosen to promote by
following closely, with his team, the vineyards of Château Faugères.
Time, work, attentive care to accompany the evolution of the vegetative
cycle and lead to optimal ripening of the grapes until the harvest.
The monumental winery designed by Mario Botta and located at the top of
the plateau, opposite the Chartreuse 18 th of Château Faugères, blends
harmoniously into this landscape classified as a UNESCO World Heritage
Mario Botta, the Master of Light and Gravity, knew how to make Château
Faugères' winery a masterful work of art, a veritable cathedral of wine.
For him, "the project establishes a comparison between the" rational
"architecture built by man and the" natural "evolution of the landscape
in order to promote mutual enrichment".
For Silvio Denz, the goal of the new winery is to constantly strive for
the quality of wines at all stages of production through the use of the
most advanced technologies.
The specifications were defined in collaboration with Michel Rolland,
the absolute priorities being the capacity, layout and optimization of