Logo : Château de Saint-Pey, Saint-Emilion Grand Cru
After the harvest, the grapes that are of sufficient quality are processed in the winery.
The vinification strategy is developed with the help of our consultant oenologist,
Bruno Lacoste, with a view to extending the natural splendour of the terroir
and enabling its full expression in the wine.


Once it has been transferred to the tanks, the harvest undergoes a major transformation.

Due to the action of yeasts, the natural sugar in the grapes is transformed into alcohol: this is alcoholic fermentation.

During this fermentation, the grape juice (liquid part) and the skins and seeds (solid part) automatically separate in the vats.

The wine maker can influence this process with actions such as pumping over and racking, which bring the liquid and solids back into contact. These traditional techniques enhance the extraction of tannins and anthocyanins, giving the wine structure and colour.

Precise, meticulous management of these operations is conducted on the basis of daily tastings, over a period of 25 to 35 days.

They are accompanied by extremely close monitoring of temperatures in order to control the tannin extraction and ensure that the fruity flavours of the ripe grapes are preserved.

Every effort is made to ensure that a harmonious, balanced wine is drawn off from the vats after this stage of the vinification, which is then ready to be refined during maturing.


In the final stage the wine is matured in vats and barrels before bottling. Some of the wine is transferred to barrels and the rest stays in vats.

Maturing in vats preserves a wine's fruity character. Conversely, time in the barrel gives the wine aromatic complexity with the acquisition of roasted notes and a natural softening of the tannins due to very slow oxygenation through the staves of the barrel.

Currently, a third of the wine is matured in French oak barrels and two thirds in vats.

For the 2011 and 2012 vintages, the proportion of wood will increase.

2012 will also see the appearance at Château de Saint-Pey of malolactic fermentation in the barrels. The goal is to improve the integration of the wood and increase the sensation of softness on the palate, in short, to perfect the marriage between the wine and the barrel.

After maturing for 12 months, the wines are ready for blending.

All the batches are tasted, analysed and judged. Only the best are selected and their qualities are combined in order to create a successful, harmonious blend, consistent with Château de Saint-Pey's style.


This takes place 16 to 18 months after the harvest. The bottled wine is then stored in the best possible conditions before being marketed.

Between 80,000 and 85,000 bottles are sold on the French and international markets.

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