Saint-Emilion is one of the top five Bordeaux producing regions, the largest and oldest known wine producing area, with more than 5,000 hectares of wine fields and nearly 1,200 wineries.
Among the main producing areas of Bordeaux, the soil composition of Saint-Emilion is the most complex and varied. The three soils of gravel, clay and limestone can be found in this area. These differences lead to a different grape growing ratios in different locations, but since clay and limestone are the main soils of Saint-Emilion, Merlot and Cabernet Franc are still the lead in the region. The produced wine dress is in garnet red, blending with violet, berry, spice and other aromas, along with plum flavour. It becomes smoother and more structured after being mixed with Cabernet Sauvignon.
Saint-Emilion's red wine is mainly made from Merlot. It is matured earlier than other regions. It has a deep red colour, with low acidity and rich aromas. It is full bodied with tannins that are not too strong. It is very friendly and suitable for everyone. The region's red wines are broadly divided into two regions, the Highlands and the Lowlands. The wines of the Highlands are somewhat awkward, mellow and intense while Lowlands' are delicate and hydrated, suitable for fresh drinking.
The Saint-Emilion region consists of a total of 6 AOC producing areas, the two most famous ones are Saint-Emilion region and Saint-Emilion Grand Cru region. All of the listed wineries are from Saint-Emilion Grand Cru region, which also includes four satellite regions, i.e. Montagne-Saint-Emilion, Lussac-Saint-Emilion, Puisseguin-Saint-Emilon, and St-Georges-Saint-Emilion.