Owner:

GFA Lapelletrie—Mme Lassègue.

Appellation:

As famous for its old stones as for its wines, the medieval town of Saint-Emilion features on the Unesco World Heritage List. One of the original things about Saint-Emilion is its classification that is reviewed every 10years. The Saint-Emilioin Grand Cru appellation does not correspond to a specific area, but to quality criteria.

Vinification and Maturing:

The grapes are picked by hand and sorted on tables out in the vines. Temperature control of the vats enables alcoholic fermentation to take place at between 30 and 32°C. The wine in the vats is pumped over twice a day and vatting is long (2 to 3 weeks). The wine is put into oak barrels, one-third of which are new each year, in the month of January following the harvest. Maturing lasts 12 to 15 months. With the last racking process, the wine is fined using egg whites to give it its particular brilliance.