Union de Producteurs Saint-Emilion

The UDP de Saint-Emilion was established in 1931 by Robert Villepigue, the agricultural engineer, who managed Chateau Figeac for over 20 years before acquiring Chateau Cadet-Piola. It is the first cooperative winery to be set up in Gironde. Its cellar’s portfolio includes 50 estate brands and 10 own brands. Original, modern and extremely respectful of quality and tradition, this set-up is one of a kind in France. Small vats make it possible to separately ferment grapes from different plots in order to highlight their individual qualities and fine tune blending.

Tél. 33 (0)5 57 24 70 71 – www.udpse.com


Hectares de superficie






Millions d'euros de chiffre d'affaires

Merlot, Cabernet France, Cabernet Sauvignon

Jean-François Danglade

Alain Naulet

4,5 millions de bouteilles de bouteilles vendues par an dont 47 % à l’export

Aurélius, Château Tour de Yon, Royal Saint-Emilion, Côtes Rocheuses

38 000 hl produits par an en Saint-Emilion Grand Cru, Saint-Emilion, Montagne et Saint-Georges SaintEmilion, Castillon Côtes de Bordeaux, Bordeaux et Bordeaux Supérieur. Les châteaux représentent 56 % de la production annuelle

▪ It is the first cooperative winery in Aquitaine to have obtained the following certifications: AFAQ ISO 9001 (and environmental management system ISO 14000 in 2011), AgriConfiance, IFS (International Food Standard) and BRC (British Retail Consortium).

The Wines

The great Roman Emperor, Marcus Aurelius Probus, was at once a fan of wine culture, a warrior and a philosopher. Aurélius is the archetype of what a Saint-Emilion Grand Cru should be like. That is to say, a perfect combination of well-balanced strength and elegance. Aurélius is elaborated from all of the terroirs within the Saint-Emilion Grand Cru growing areas, according to specific production requirements in line with its status. As a result, the parcels used in this wine have been carefully selected, monitored and controlled by our technical teams. This quest for excellence combines traditional winegrowing procedures with the latest technology. In view of preserving the fruit’s standard of quality, the harvest is carefully handpicked and then optically sorted, before being gravity transferred to the cellar’s vats. Under the watchful eye of our enologists, the wine is made in small stainless steel tanks, that are well-suited to the selection of different parcels. Cold pre-fermentation maceration is followed by a long 3 to 4-week fermentation period. Last but not least, Aurélius is matured in our cellars for many months in barrels made from the best French oak and far from the maddening crowd.