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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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The Saint-Emilion Open House Unesco, 20th anniversary celebration Coupe des Crus
Saint-Émilion Jazz Festival The Saint-Émilion Wine Trip Jurade events
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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Dessert

HAZELNUT AND CHOCOLATE MACAROONS

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Starter

UNCTUOUS KING PRAWNS CASSOLETTE AND OSSAU-IRATY

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Main course

PIGEON WITH CHANTERELLE MUSHROOMS

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Main course

SOUTHWEST DUCK BREAST WITH OYSTER SAUCE

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Dessert

CHESTUNTS CHRISTMAS LOG

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Dessert

CARROT CAKE WITH A ROYAL ICING

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Main course

SAINT-NECTAIRE DUCK BURGER

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Dessert

WINTER WHOLEMEAL AND GINGERBREAD PUDDING

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Main course

WHAT GOES WELL WITH SAINT-EMILION WINES? GRILLED FOOD, ANSWERS CHEF-CATERER THIERRY VIRONNEAU

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Events, competitions, breaking news, ...

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