HISTORY
At the Gallo-Roman time, poet-consul AUSONE had vineyards there. However the true fame of Saint-Emilion will arrive at the 8th century with the arrival of Emilion, Ermite originating in Valves, which will give its name to the city; high-place of pilgrimage and prayer, of many religious orders settled there then: The medieval city had been born.

 

 

 

 

 

 

 

SITUATION

40 km in the North-East of Bordeaux, 8 km of Libourne, the vineyard of St Emilion extends on the communes from Saint-Emilion, Saint Christophe of the Bards, Saint Etienne de Lisse, Saint Hippolyte, SAINT LAURENT of Combes, Saint-Pey of Armens, Saint-Sulpice of Faleyrens, Vignonet and part of the commune of Libourne. The average surface of the exploitations does not exceed the dozen hectares. The vineyard of St Emilion extends on the communes from Saint-Emilion, Saint Christophe of the Bards, Saint Etienne de Lisse, Saint Hippolyte, SAINT LAURENT of Combes, Saint-Pey of Armens, Saint-Sulpice of Faleyrens, Vignonet and part of the commune of Libourne. The average surface of the exploitations does not exceed the dozen hectares. Very often, the wine grower remains authentic " a craftsman of the vine ". What brings a human dimension to discovered of various names where a many small owners hold a particularly cordial reception..
However, it would not have to be believed that the wines of Saint-Emilion do not present any analogy between them. Their common denominator comes from the adequacy between the soils and an association of type of vines in which the merlot dominates, supplemented by the honest cabernet, called locally bouchet, which gives them their balance, their length and their aromatic smoothness.

SOILS

Saint-Emilion has four great types of soils: The calcareous plate in the neighbourhoods of the city. A vast terrace of silico-argillaceous low registers extending in direction from Libourne. Coasts and small valleys argilo-limestones. The gravel-sand plain of the valley of the Dordogne...

THE VINEYARD

With 5.400 hectares of vines, Saint-Emilion produces on average 250 000 hectolitres, that is to say 5% of the production of red wines A.O.C of the Of Bordeaux one. Merlot represents more than 60% of encépagement vineyard of Saint-Emilion, at the sides of the Cabernet-frankly (or bouchet), Cabernet-Sauvignon, and, more rarely of Malbec. The density minimum of plantation is 5.000 feet to the hectare..

THE REQUIREMENT OF QUALITY

It is in Saint-Emilion that was set up for the first time the quality control by tasting. Thus, since 1950, any wine which wants to claim with name Saint-Emilion or Holy Emilion Grand Believed is the Only AOC to be granted only after two examinations of tasting: the aptitude for ageing, the first year and approval in the 2 years which follow. It is subjected in addition to the obligation of setting out of bottle to the Castle.

THE CLASSIFICATION

The same geographical surface for two names, Saint-Emilion and Saint-Emilion Great vintage and, within the latter, a classification. Indeed, since 1954, a decree governs the classification of the wines of Saint-Emilion into Large Believed Classified and First Large Believed Classified and 13 in first Great classified Vintage. Among these 13 Castles, two were particularly distinguished in 1st Great Vintage Classified as " A ": Château Ausone and Château Cheval Blanc.


THE JURADE GUARANTOR OF THE TRADITION

Carrying the reputation of name, Jurade, as at the 12th century, solemnly continues to celebrate all the great moments of the vine and the wine. It is in the whole world, the ambassadress of the Wines of Emilion Saint. Especially retain that there is not a wine of Emilion Saint but of the wines of Saint Emilion. A through castles and years, each wine brings its own nuance, that it rests with to you to discover.

HOW DEGUSTATE

Saint-Emilion has to be used at 16°-18°. Let the bottle rest a few hours upright. Emerge it in advance. And pour the wine with precaution. The contact with the air supporting " the expression of the bouquet of the wines ", it is often advised to carry out their decantation before serving them. The pallet of the wines of Saint-Emilion is so broad that one can affirm that they go with all, except for strong cheeses. Choose a young and vigorous wine to accompany by game, a rib steak or lamprey with the Of Bordeaux one. A more advanced wine on a roast or gigot; a older wine on a poultry.