One appellation, not a separate terroir
Since 1989, the Saint-Émilion vineyard has been divided between two appellations that overlap on the same area: saint-émilion and saint-émilion grand cru. The latter therefore does not correspond to a distinct geographical sector, but to a higher level of requirement claimed by the producer for a given cuvée.
A single château may thus produce, depending on the plots and the years, both saint-émilion and saint-émilion grand cru. It is this "grand cru" appellation that underpins the famous Saint-Émilion classification.
Stricter production rules
The grand cru appellation imposes more demanding specifications: more limited yields, a higher minimum alcohol level, and above all compulsory ageing before release, accompanied by a stricter approval process. The aim is to require greater concentration and ripeness, guarantees of deeper wines with greater ageing potential.
The terroir itself remains that of Saint-Émilion: the plateau and slopes of calcaire à astéries, which give freshness and longevity, and the gravel and sand terraces of the south, more supple.
The Saint-Émilion classification
It is within the grand cru appellation that the Saint-Émilion classification is set, created in 1955 and revised periodically — a singularity in Bordeaux. It distinguishes grands crus classés and, above them, premiers grands crus classés. This living system, regularly put back into play, sustains the rivalry among the appellation's great names such as Figeac, Pavie and Canon.