About the wine
St Emilion Grand Cru is vinified at low temperatures to preserve the delicate fruit aromas, making alcoholic fermentation slow but regular. Maceration lasts for three to five weeks, giving a richly coloured wine, before the wine is racked and transferred to temperature-controlled tanks for malolactic fermentation (or the more current term malolactic conversion). Three to four months later, the wine is transferred to oak barrels, 50% of which are new and 50% of which have only been used for one or two years. The wine is then left to mature in barrel for 12-15 months according to the vintage before the final blending. The resulting wine is rich yet restrained, with a rewarding depth of fruit and finely tempered structure.