Definition: Saint-Émilion AOC

This small region of Bordeaux has been exporting its wines for eight hundred years. After a brief decline at the beginning of the^20th century, the appellation has been enjoying renewed glory for the past fifty years. For those who find red wines too harsh or bitter, Saint-Émilion is the ideal wine to start with. The vineyards occupy fairly steep slopes around the town of Saint-Émilion, while further afield they extend over flatter terrain. Fermentation lasts from 15 to 21 days, but can be extended to up to four weeks. Some wines are aged for only 12 months in barrels, but generally they are aged for 15 to 22 months. It is important to note that the prestige of the great châteaux should not obscure the fact that this tiny region has more than a thousand producers and produces more wine than the four most prestigious appellations in the Médoc. Similarly, with regard to appellations, it is important to note that a Saint-Émilion grand cru is a classified wine, whereas "Saint-Émilion grand cru" can be used for any Saint-Émilion wine with an alcohol content of more than 0.5% and which has successfully passed a tasting test. See the 2006 Classification of Saint-Émilion Grands Crus Classés.