The vineyards of Château Alverne (3.6 hectares) are shared over the clay-limestone plateau of Saint-Emilion and the soils of its sandy-clay on gravel, southern part. This makes Château Alverne a fully representative expression of the Saint-Emilion Grand Cru appellation and terroir. The composition of Château Alverne is of the three following grape varietals: Merlot (85%), Cabernet Franc (12%) and Cabernet Sauvignon (3%). The average vine age is 20 years. This enables the coming together of strength and structure with elegance and fruit. This complex combination is the key dynamic in our striving for excellence. The entirety of our wine-producing work from the pruning of our vines onwards is conducted in a reasoned policy of obtaining the optimal ripening of our grapes whilst concurrently respecting the terroir and vintage. The quest for this optimal phenolic maturity lies at the heart of our work in the vineyards.
Our harvesting and sorting are both rigorously carried out by hand.


While the work carried out on vineyards and vines, soils and ecosystems balance constitutes the  fundamental condition for the full expression of the Château Alverne terroir and the achieving of great wines, the quest for excellence must also express itself through the vinification stages (fermentation and maturation).

Château Alverne’s fermentation room is made up of thermo-regulated cement vessels, set up to optimise alcohol fermentation with a view to allowing the fullest expression of the personality of both vineyard and terroir.


The wine is then matured in new oak barrels (Radoux Blend) for 18 to 22 months. This choice of high quality is intended to both highlight the essence of the fruit and bring forth silky tannins thanks to the migration of oxygen through uniformly grained oak. In this way maturation contributes to the complexity of the wine in full accordance with our ambition of making a wine that is balanced in every way and fully respectful of the vintage and terroir.

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