Chateau Belregard Figeac Saint Emilion Grand Cru

The Pueyo Family has owned Belregard Figeac since 1853. The estate has remained in the family and this continuous ownership is accompanied by the priceless and intimate knowledge of the best parcels of each vineyard gained through seasons of observation. The vineyards are situated on the slopes near the picturesque village of Saint Emilion but in the section that borders Libourne and Pomerol. Saint Emilion is a large appellation, with noticeable variation in soil types, over 17 different combinations of soil and subsoils are classified here, resulting in wines that can be very different from one another. At Belregard Figeac, the soil is a deep sand positioned on moderate slopes. Compared to the Médoc, the soils are richer. Vines are more vigorous and require wider spacing, with an average 5000  to 6000 vines per hectare as compared to 9000 to  10000 vines per hectare that is common in the Médoc.

Under Christophe's leadership, the producer has moved toward a "minimal intervention" and "terroir-first" approach. The estate began transitioning to organic viticulture in 2010 and received official Ecocert certification in 2014. They also employ biodynamic practices to ensure the health of the soil.

The grapes are sourced from a small 13-hectare estate. The vines average 35–40 years of age, rooted in a mix of ancient sands and gravel over a subsoil of clay and "crasse de fer" (iron-rich deposits). All grapes are hand-picked to ensure only healthy, intact fruit reaches the cellar. This is crucial for the 2018 vintage, as it allowed the team to sort out any berries affected by the early-season mildew. Fermentation occurs spontaneously using only the indigenous yeasts found on the grape skins and in the cellar. No commercial yeast strains are added. Primary fermentation takes place in temperature-controlled cement tanks. The Pueyos prefer cement because it provides excellent thermal inertia and allows the wine to breathe slightly without adding oak flavors. The extraction process is "infusion-style." Rather than aggressive pumping-over, they favor a gentle approach to keep the tannins silky and avoid the "over-extracted" or bitter profile sometimes found in hot years like 2018. The wine is aged for approximately 12 to 16 months. Aging happens 50% in concrete vessels,25% in used Oak and 25% in new Oak. Sulfur (SO2) additions are kept to an absolute minimum, added only at bottling to ensure stability during transport. To preserve the full aromatic complexity and texture of the wine, it is typically bottled without fining and with very light (or no) filtration. This may result in a small amount of natural sediment as the wine ages in the bottle.