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Lussac Saint Emilion Red | 14.5°

Ref : 486560

7.50 7, 50

Half a bottle

i.e. 20.30 € / liter

2  product(s) soldsince yesterday

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  • Keeping level 2023
  • Service temperature 18°
  • Grapes Merlot
    Cabernet Franc
    Cabernet Sauvignon

Our food and wine pairings

  • Red meats
  • Game
  • Strong cheese

Our oenologists' opinion

Powerful bouquet

Straightforward nose of blackcurrant syrup, notes of vanilla wood, toasted, animal hints of fur underneath. Well-balanced, full-bodied, fleshy, nice character, fairly signed, melted tannins, frank.



Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.

Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.

Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.

Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.

Domain and appellation

  • Situated at the heart of the Lussac Saint-Emilion appellation, the Château Bel-Air spreads across its vineayrd in one piece. Terroir: This 21 hectare estate rests on a clay plateau with a presence of gravel and a subsoil composed of iron and clay. Viticulture: The vines are aged for an average  of 35 years with a grape variety of 50% merlot, 35% cabernet franc and 15% cabernet sauvignon. the harvests are carried out so that the grapes reach an ideal ripeness. Vinification: the vatting lasts several weeksin thermo regulated tanks and precedes a traditional aging in oak barrels. the wine is bottled an average of 18 months after the harvest.

  • Grapes Merlot, Cabernet Franc, Cabernet Sauvignon
  • Grapes
    • Merlot : 70.0%
    • Cabernet Franc : 15.0%
    • Cabernet Sauvignon : 15.0%

Your cellarman's advice

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