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Welcome in the vineyard
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Welcome in the vineyard
Welcome in the vineyard
Tourism in Saint-Emilion
Saint-Emilion et Saint-Emilion Grand Cru
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Saint-Emilion Open House
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A year in the wines
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A legacy to share
8 centuries of history
The guardians of tradition
Key events
UNESCO heritage
UNESCO heritage
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
2024 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
Growing Tomorrow
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
2024 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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Dessert
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Dessert
WINTER WHOLEMEAL AND GINGERBREAD PUDDING
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DUCK FILETS CARAMELIZED IN BALSAMIC VINEGAR
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POACHED PEAR IN RED WINE
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Main course
FRIED DUCK WITH FIVE FLAVOURS
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Main course
GONG BAO OF SCOTTISH SALMON WITH SICHUAN PEPPER
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Starter
OYSTER AND SHRIMP TARTARE
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Dessert
HAZELNUT AND CHOCOLATE MACAROONS
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Starter
SAINT-EMILION WATERCRESS SALAD AND MOUSSE
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UNCTUOUS KING PRAWNS CASSOLETTE AND OSSAU-IRATY
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