A.O.C./A.O.P.
Whilst grown within the same area as ‘plain’ Saint-Emilion, they occupy the prime vineyard sites: calcareous clay hillsides, the plateau and gravel ridges. Furthermore, they are made to comply to stricter standards: maximum yield is 40 hl/ha (instead of 45 for Saint-Emilion), minimum natural alcoholic strength is 11° (instead of 10.5°) and they must satisfy the requirements of an ad hoc tasting committee. The classed growths are all AC Saint-Emilion Grand Cru. Classed growths: the Saint-Emilion classification differentiates between ‘premiers grands crus classés’ and ‘grands crus classés’. Theoretically, it is updated every ten years. The 2006 classification filleted out 15 ‘premiers crus’ and 46 ‘grands crus classés’. Although they all come under the Saint-Emilion Grand Cru appellation, not all of them are ‘grands crus classés’. The ‘premiers grands crus classés’ are further subdivided into class ‘A’ and class ‘B’ wines. This classification has, however, been challenged by some of the demoted châteaux and was therefore suspended. The 1996 classification applies until further notice.
Grape varieties: Vins rouges : Merlot, Cabernet-sauvignon, Cabernet franc, Malbec, Carmenère
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