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Welcome in the vineyard
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Welcome in the vineyard
Welcome in the vineyard
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Saint-Emilion et Saint-Emilion Grand Cru
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8 centuries of history
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A history of Saint-Emilion winegrowing
PU'ER shared terroirs
UNESCO listing
Historic context
Handing the genius down
The World Heritage Association of the Saint-Emilion Jurisdiction
20th anniversary celebration
Reading tables
A taste of Saint-Emilion
A taste of Saint-Emilion
Merlot & Blending
Food & wine matches
2023 Primeurs
Expertise
Tasting
Choosing a wine and understanding its label
The art of tasting
Vintage
Keeping wine
Serving wine
Learn to taste at the Saint-Emilion school of wine
Tourism in Saint-Emilion
Saint-Emilion et Saint-Emilion Grand Cru
Plan your visit
The Châteaux
Saint-Emilion wines events
Saint-Emilion Open House
Saint-Emilion Wine Challenge
Saint-Emilion Wine Trip
Jurade events
Bordeaux Wine Festival
Puisseguin Saint-Emilion
Lussac Saint-Emilion
Distinctives features
Saint-Emilion wine classification
The 2022 classification
Saint-Emilion 2024 favorite wines
Our commitments
A year in the wines
Living & fertile soils
Towards less pesticides and more biocontrol
Lively & diverse landscapes
Well used quality water
The challenge of climate change
People in the living world
Growing methods & certifications
Organic Farming
Demeter
Biodyvin
High Environmental Value (HEV)
Terra Vitis
AREA
Environmental Management System (EMS)
Corporate Social Responsability (CSR)
Bee Friendly
Agriconfiance
Chancelleries around the world
Wine lovers words
A legacy to share
8 centuries of history
The guardians of tradition
Key events
A history of Saint-Emilion winegrowing
PU'ER shared terroirs
UNESCO listing
Historic context
Handing the genius down
The World Heritage Association of the Saint-Emilion Jurisdiction
20th anniversary celebration
Reading tables
Merlot & Blending
Food & wine matches
2023 Primeurs
Expertise
Tasting
Choosing a wine and understanding its label
The art of tasting
Vintage
Keeping wine
Serving wine
Learn to taste at the Saint-Emilion school of wine
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SEA BREAM TARTARE
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FRUITY TART WITH STRAWBERRIES AND RHUBARB
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TOMATOES STUFFED WITH VEAL
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Main course
PIGEON WITH CHANTERELLE MUSHROOMS
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Main course
GUINEA FOWL STUFFED WITH APPLE
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Main course
THE GARBURE, A TRADITIONAL SOUTH-WEST DISH
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Main course
GONG BAO FREE RANGE CHICKEN WITH SICHUAN PEPPER
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DELICIOUS CHOCOLATE FONDANT WITH MANGO COULIS
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Starter
SAINT-EMILION WATERCRESS SALAD AND MOUSSE
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