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Our wines

Infinite nuances of diversity and abundance

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Saint-Émilion et Saint-Émilion Grand Cru Puisseguin Saint-Émilion Lussac Saint-Émilion
Saint-Émilion wine classification Chateaux Vintage
Unesco heritage

Universal recognition for our wine region where our cultural and winegrowing legacies blend so perfectly together

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Unesco listing
The history of Saint-Émilion winegrowing Tourism in the vineyards 20th anniversary celebration
Nature & terroir

If it's not environmentally friendly, it's not innovation !

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Sustainable winegrowing Distinctives features Expertise
Merlot and blend A year in the wines Pu'er with a similar focus on terroir
Ambassadors and wine lover's

Today they represent Saint-Émilion's soul, its way of life and its culture

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The jurade Wine lover's word
Event

Saint-Émilion moments. Enjoy as many as you can !

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Unesco, 20th anniversary celebration Coupe des Crus Saint-Émilion Jazz Festival
The Saint-Émilion Wine Trip Jurade events The Saint-Émilion Open Doors
Time to eat

Time to eat (and drink)
Time to taste
So many perceptions to share

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Tasting
Food and wine matches Learn to taste at the Saint-Émilion school of wine
Home → Food and wine matches → Recipe

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Starter

JERUSALEM ARTICHOKE VELOUTÉ WITH BACON & A PARMESAN TILE

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Main course

THE ROSSINI TOURNEDOS

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Main course

POT-ROASTED FARM VEAL WITH MUSHROOMS

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Main course

TOMATOES STUFFED WITH VEAL

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Starter

SEA BREAM TARTARE

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Starter

FRESH MANGO AND PRAWN SALAD

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Main course

QUINCE PIGEONS

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Starter

LANGOUSTINE PASTRY PARCELS

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Dessert

TIRAMISU WITH SPÉCULOOS AND RASPBERRIES

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Events, competitions, breaking news, ...

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